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Dark Chocolate Peanut Butter Cups
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
1
hour
hr
Author:
Lorie Yarro
Ingredients
2, 3
oz.
dark chocolate bars
I used Endangered Species
⅓
c
peanut butter
1-2
teaspoon
pure maple syrup
optional
sea salt
mini muffin tin
mini muffin liners
Instructions
Using the double boiler method, heat one of the chocolate bars until melted, stirring frequently.
Pour melted chocolate evenly into the bottom of approximately 12 mini muffin cups.
Freeze for about 15-20 minutes.
Meanwhile, stir peanut butter, dash of sea salt and maple syrup together.
Pour and spread evenly onto the bottom chocolate layer, (a little less than about ¼ inch layers for each).
Freeze for about 15-20 minutes until set. Depending on your freezer or freezer setting, it may take different amounts of time.
Melt the second chocolate bar as indicated in step one and pour evenly to cover the peanut butter layer. Chill for about 15-20 minutes.
Once the candies have set, dig in! You can store these in the freezer
Notes
For tips on double boiler method, go to the following link from Crafty Baking: https://www.craftybaking.com/howto/double-boiler-method