Homemade mini peanut butter cups are delicious! This recipe is simple. I add flaky sea salt to chocolate chips, peanut butter, and maple syrup.
– 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
Put the peanut butter and maple syrup in a small bowl and stir them together until they are well mixed. You can put mini cupcake liners in a pan for cupcakes or on plates, like I did.
I microwaved the chocolate in 30-second bursts, stirring after each one, or you can use a double boiler on the stove. Put 1 teaspoon of melted chocolate in each cup.
Add ½ teaspoon peanut butter mixture to the centre and top with another ½ teaspoon chocolate. Five minutes to freeze candy. Top with sea salt if desired and freeze for 25 minutes more.
Now they can eat! Put them in a container or bag if you won't serve them right away. Store in the fridge for 2 months or at room temperature for 1 week.