16ounceschocolate chips(this is about 2.5 cups of chocolate chips/chopped chocolate)
1tablespooncoconut oiloptional
Instructions
Line a 6-cup muffin tin with silicone liners or paper liners. Alternatively, line a 12-cup mini cupcake liners.
In a mixing bowl, beat together the peanut butter, powdered sugar, vanilla extract, and salt together until well combined. Set aside.
Melt the chocolate in the microwave for 30-second intervals until melted or melt chocolate using the slow cooker method (preferred method--see below). Add in melted coconut oil, if using, to melted chocolate and stir until well distributed.
Using a small cookie scoop, place ½ tablespoon melted chocolate in each liner. Swirl the chocolate to cover the bottom of the muffin liner.
Place muffin tin in fridge or freezer for 5 minutes for chocolate to harden.
Once the bottom layer of the peanut butter cup has hardened, remove from fridge/freezer. Take about ½ tablespoon to 1 tablespoon peanut butter and form a disc that is just smaller than the mold so that there is room for chocolate to go around the edges. Place the peanut butter in the center of the chocolate base.
Place 1-2 teaspoons of the remaining melted chocolate over the peanut butter layer. Use a spoon to spread evenly.
Place the peanut butter cups back in the fridge/freezer for 5-10 minutes to harden.
Store the peanut butter cups in the refrigerator for 4-5 days in an airtight container.
Melting Chocolate in Slow Cooker
Place chocolate in heat safe glass jar. Place jar in slow cooker and then carefully pour water into slow cooker until the water line reaches halfway up the jars. Be cautious not to get any water into the jar of chocolate.
Turn slow cooker on high, do NOT put lid on the slow cooker, and in about 30 minutes your chocolate will be perfectly melted (no need to stir while chocolate melts). Check on chocolate after 20 minutes, as all slow cookers vary in temperature.
Video
Notes
Peanut Butter: Shelf-stable all-natural peanut butter is best for making homemade peanut butter cups. Peanut-Free Recipe: Feel free to use almond butter, cashew butter, or sunflower seed butter in place of the peanut butter. Chocolate: Feel free to use any chocolate you like. You can use chocolate chips, chocolate bars. Regardless of the option you use, be sure to chop your chocolate into small chunks, if not using chocolate chips so that your chocolate will melt quickly and evenly. Coconut Oil: Coconut oil is completely optional. I add it to help the chocolate harden faster and form a thicker layer, but it is completely unnecessary. Storage: Store the peanut butter cups in an airtight container in the refrigerator for 4-5 days or in an airtight freezer-safe container in the freezer for up to 1 month. After 1 month, the quality of the taste will diminish. Before enjoying a peanut butter cup from the freezer, allow it to come to sit at room temperature for 5-10 minutes for the ultimate taste and texture.