Mini Peanut Butter Cups
Mini Peanut Butter Cups
Ingredients
Ingredients
- 2 tablespoons peanut butter*
- 2 tablespoons maple syrup or honey
- 6 ounces chocolate (that's 1 cup regular-sized chocolate chips)**
- Flaky sea salt, optional
Instructions
- 1
In a small bowl, combine the peanut butter and maple syrup, and stir until well blended. Fill a mini cupcake pan with liners or arrange mini cupcake liners on plate(s) like I did.
15 min - 2
Melt the chocolate (I did this in the microwave in 30-second bursts, stirring after each one, or you can use a double boiler on the stove).
- 3
Fill the bottom of each cup with 1 teaspoon of the melted chocolate. Add a small dollop of the peanut butter mixture in the center (about ½ teaspoon), then top it with another teaspoon of the chocolate.
- 4
Freeze the candies for 5 minutes. Sprinkle sea salt lightly over the tops (if using), then freeze until firm, about 25 minutes more. Now they're ready to eat!
30 min - 5
If you won't be serving them all immediately, transfer them to a container or sealed bag. Store at room temperature for up to 1 week, or in the refrigerator for up to 2 months.
