Salted Chocolate Peanut Butter Cups

If there was going to be any arranged marriage I would support, it would have to be between chocolate and peanut butter. The rich flavor of chocolate paired with the creamy, earthy peanut butter flavor is a marriage that would last forever.

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I had been making homemade peanut butter cups for a couple of years before I had the idea to up the ante. If we are speaking in terms of this beautiful marriage of chocolate and peanut butter, let’s just say the addition of course seal salt was like a renewal of the vows. The saltyness balances and enhances the rich flavors. It’s a party in one’s mouth for sure.

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I love watching people take their first bite. I have yet to meet someone who didn’t like these bad boys. The addition of coconut oil adds a little something that keeps people guessing. The flavor combination activates this state of mindfulness, allowing them to be present. And this, I love.

If you need a crowd pleasing dessert to bring, I have the answer. Made with minimal ingredients and made quickly, these are your answer when you need something in a pinch!

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Salted Chocolate Peanut Butter Cups

Ingredients:

12 ounces semi-sweet chocolate chips

1 tablespoon coconut oil

1 jar of peanut butter of choice, refrigerated (I use a natural peanut butter)

Coarse sea salt (I use this Celtic Sea Salt)

Directions: Line a 12-cup cupcake pan with cupcake liners. These will give the cups that beautiful classic ridged edge. Combine the chocolate chips and coconut oil in a microwave safe bowl. Microwave for 2 minutes, stopping and stirring halfway through. This step can also be done using a double boiler on the stove if you do not have a microwave. Add a tablespoon of the chocolate mixture to the bottom of each lined cup. Refrigerate for 20 minutes. After 20 minutes, remove from the refrigerator and add one teaspoon of peanut butter to the center of each layer of chocolate. Then, add another tablespoon of chocolate on top of the peanut butter. Give the pan a gentle shake to distribute the chocolate evenly, so that the edges are sealed around the peanut butter. Add a sprinkle of sea salt on top and refrigerate for at least one hour before serving. Store in a sealed container in the refrigerator.

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KERRY FANNON