Dark Chocolate Peanut Butter Cups

Makes 12 peanut butter cups


12 ounces semisweet chocolate, chopped
1 cup peanut butter
2 tablespoons sugar
1 teaspoon salt
Maldon Salt


Cut some cupcake liners so that they are about half their normal size, and place into muffin tins. Heat chocolate in double boiler (sauce pan with water and a metal bowl on top). Spoon some of the melted chocolate into the lined muffin tins. Using a small spoon, move the chocolate so ti coats all over the cupcake liner and is even and up the sides as well. Place in refrigerator until chocolate hardens. Mix the peanut butter, sugar, and salt in a bowl until well mixed. Spoon mixture into the cups, filling them up to the lined paper and making sure they are even. Reheat the chocolate, and spoon over the peanut butter, spreading it evenly over the top. Sprinkle with Maldon salt, and refrigerate about 2 to 4 hours until firm.

© Recipe Property of Ger-Nis