Salted Peanut Butter Cups Recipe
Salted Peanut Butter Cups Recipe
I’m Canadian. I grew up on Hershey bars and Reece’s Peanut Butter Cups. I have been in Australia for 30 years but I still remember the ads on TV for them; there was a variety of ads in which two people would bump into each other and they would say “you got peanut butter on my chocolate” and the other one would say, “you got chocolate on my peanut butter”, then they would both take a bite and they would sing two great tastes that go great together, Reece’s Peanut Butter Cups….
Anyway. I stopped eating them when I left Canada because sadly, there were none in Australia. Not for a long time anyway but now they pop up randomly in the odd supermarket and in specialty lolly stores, but NOW that I have a recipe for them, I can have them any time I want.
Just 3 ingredients (excluding the salt) and 1/2 hour all up in the fridge and they will be ready to pop into your mouth. You can make them bite size like these or go full crazy cupcake size (but they will take a little longer to set). And, there’s less guilt in small bites!
1/2 cup smooth peanut butter
1/4 cup coconut oil
100g dark chocolate
2 tsp coconut oil, extra
sea salt flakes
Put the peanut butter and coconut oil together in a small saucepan over low heat. Stir until melted and smooth. Pour into mini muffin cups in a mini muffin cup tray and place in the freezer for 20 minutes to set.
Melt the dark chocolate and extra coconut oil together and spoon over the tops.
Return to freezer if you’re in a hurry, otherwise put them in the fridge until ready to serve. Sprinkle with sea salt prior to serving. These are best left in the fridge.
Ingredients
- 1/2 cup smooth peanut butter
- 1/4 cup coconut oil
- 100g dark chocolate
- 2 tsp coconut oil, extra
- sea salt flakes
Instructions
- Put the peanut butter and coconut oil together in a small saucepan over low heat. Stir until melted and smooth. Pour into mini muffin cups in a mini muffin cup tray and place in the freezer for 20 minutes to set.
- Melt the dark chocolate and extra coconut oil together and spoon over the tops.
- Return to freezer if you’re in a hurry, otherwise put them in the fridge until ready to serve. Sprinkle with sea salt prior to serving. These are best left in the fridge.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
