Ingredients

The following ingredients have 4 Servings
  • 1 cup creamy peanut butter ((if you use unsalted peanut butter then add 1/2 teaspoon of coarse sea salt to the peanut butter mixture))
  • 4 Tablespoons unsalted butter (softened)
  • 1/3 cup light brown sugar
  • 3/4 cup powdered sugar
  • 32 ounces chocolate
  • Coarse sea salt for sprinkling
  • mini-muffin wrappers

Instruction

  • Mix together peanut butter, butter, and sugars in a bowl.
  • Roughly chop chocolate.
  • Melt chocolate in a heavy bottomed saucepan over low heat on the stovetop or melt in the microwave in 30-second increments, stirring in between.
  • Line a mini-muffin tin with paper liners or arrange the wrappers on a baking sheet.
  • Transfer half of the chocolate to a heatproof measuring cup with a pour spout. I used this nifty candy funnel found on Amazon (see below).
  • Pour just enough chocolate into each wrapper to fill the bottom about 1/8 inch.
  • When all of the cups are filled, gently lift and drop the tray a few times to flatten out the chocolate.
  • Place in the refrigerator to chill for about 10 minutes.
  • While the chocolate is chilling, transfer the peanut butter mixture into a piping bag or plastic bag with a small bit of the corner cut off.
  • Remove the chilled chocolate from the fridge.
  • Squeeze about a teaspoon of the peanut butter mixture in the center of each chocolate candy.
  • Using the tip of your finger, press the peanut butter mixture down to flatten a bit. You can press it all the way to the edge of the wrapper or leave a small space between the mixture and the wrapper that will fill with chocolate. (Moisten your finger with water so that it doesn’t stick to the peanut butter.)
  • Transfer the rest of the chocolate into a heatproof measuring cup with a spout or a candy funnel. (If the chocolate is not as warm/pourable as you would like, reheat it for a moment or two on the stove top, or for 10-15 seconds in the microwave).
  • Pour the chocolate into the cupcake wrappers until the peanut butter is just covered.
  • Once all are covered with chocolate, gently lift and drop the tray several times to even out the chocolate.
  • Sprinkle the tops with course sea salt.
  • Chill for 30 minutes.
  • Serve straight from the fridge or let them soften for 5 minutes before serving.