Ingredients
For Chocolate Coating:
- 2 cups (12 oz) semi-sweet or dark chocolate chips
- 2 tablespoons coconut oil
- Pinch of sea salt
For Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/4 cup powdered sugar
- 3 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line a 12-cup standard muffin tin with paper or silicone liners.
- Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth (about 90 seconds total).
- Spoon 1 tablespoon melted chocolate into each liner, spreading slightly up the sides. Tap pan on counter to remove air bubbles. Refrigerate 10-15 minutes until set.
- Mix peanut butter, powdered sugar, softened butter, vanilla, and salt in a bowl until smooth and well combined.
- Roll peanut butter mixture into 12 balls, flatten into discs slightly smaller than the chocolate cups.
- Place one peanut butter disc on each set chocolate base, pressing gently. Leave 1/4-inch space around edges.
- Reheat remaining chocolate if needed. Spoon over peanut butter filling, covering completely and sealing to bottom layer. Tap pan to smooth tops.
- Add flaky sea salt or toppings if desired while chocolate is wet.
- Refrigerate 30 minutes or freeze 15 minutes until completely set.
- Remove from liners and store in an airtight container in the refrigerator.
Notes
- Use quality chocolate for best results—the chocolate flavor really shines through
- Natural peanut butter works but may need extra powdered sugar for proper consistency
- Don’t skip the coconut oil; it creates the perfect texture and snap
- Store in refrigerator for up to 2 weeks or freeze for up to 3 months
- Makes 12 standard cups or 24 mini cups
- Prep Time: 1 hour
- Cook Time: 0 minutes (no-bake)
- Category: Desserts
- Method: No-Bake, Refrigerated
- Cuisine: American
- Diet: Vegetarian