Intro
Making peanut butter cups isn’t just about chocolate and peanut butter. It’s about balancing richness with a bit of crunch and a touch of salt, like a quick journey into childhood comfort with grown-up layers. I’ve always loved how their sweet, salty, and creamy notes dance on the tongue—simple but so satisfying. Today, I’m experimenting with a hint of honey and sea salt to deepen that familiar flavor, making these cups more interesting than the classic store-bought version.
Why It Matters
Personal Truths
Nothing beats the smell of melting chocolate and roasted peanuts filling the kitchen—reminds me of quiet weekend afternoons.
These are my go-to when I need a quick, honest treat that feels indulgent but isn’t complicated.
I love how a little sea salt transforms the sweet peanut butter into something more complex, more grown-up.
Emotional Tone
Joy in the messy melt of chocolate, the crunch of salt crystals, the sticky sweetness of honey.
Pride in making something from scratch I used to buy pre-made, feeling a bit rebellious in the kitchen.
Relief that these keep well, so I can have a sweet bite waiting anytime I need one.
Behind The Recipe
I first started making these after a trip to a small chocolate shop in Vermont—seeing how they layered flavors sparked the idea.
It was one of those weekends where I wanted something homemade but quick, so I played with flavors and textures.
The sea salt and honey came from a desire to elevate the usual, adding a little sophistication to childhood nostalgia.
Recipe Trivia
- Peanut butter cups originated in the 1920s, but their popularity skyrocketed during the post-war snack boom.
- The classic combo of chocolate and peanuts was originally marketed as a health food in the early days.
- Sea salt in confections started gaining popularity in the early 2000s, adding that unexpected burst of flavor.
- Using honey instead of sugar helps keep the texture more fluid and offers a subtle floral note.
Ingredient Breakdown
Dark chocolate: I prefer a good 70% bar—melts smoothly, with a rich, slightly bitter edge that balances sweetness.
Creamy peanut butter: Unsweetened is best; natural oils make it oozy and flavorful, but you can use processed for a smoother blend.
Honey: Adds a sticky, floral sweetness—go for a mild one if you want less pronounced floral notes.
Sea salt: Flaky sea salt on top enhances the flavor and adds a satisfying crunch with each bite.
Coconut oil: Helps the chocolate set shiny and smooth, plus softens the texture if you prefer a silkier finish.
Preparation Guide
Steps
- Set up your double boiler, heat water to just simmer (about 90°C/194°F).
- Melt 2/3 of the chocolate gently, stirring until smooth and shiny, about 4-5 minutes.
- Pour a small layer into each mold, tilt to cover the sides, then chill 5 minutes until firm.
- Mix peanut butter with honey and a pinch of salt; warm slightly to loosen, about 30 seconds in microwave.
- Spoon or pipe a dollop into the center of each chocolate shell, leaving space for sealing.
- Top with remaining melted chocolate, smoothing the surface. Add a pinch of sea salt on top.
- Chill in the fridge for at least 30 minutes until fully set.
- Once firm, gently pop out of molds. If sticking, warm the edges slightly with your finger or a warm knife.
Checkpoints
- Chocolate is glossy and firm to touch.
- Peanut butter layer is set and not sticky.
- Surface is smooth and shiny, with no cracks.
Substitutions
Dairy-Free: Use coconut oil or vegan chocolate—less creamy but still rich and smooth.
Sweetener: Maple syrup can replace honey for a different floral flavor, or use agave for neutral sweetness.
Nut Butter: Almond or cashew butter work well—try different flavors for variety.
Chocolate: White chocolate can be substituted but alters the flavor profile significantly.
Salt: Himalayan pink salt or smoked sea salt for a different salt note.
Ingredient Spotlight
Dark chocolate: It melts beautifully and provides a deep, complex cocoa flavor that lingers.
Peanut butter: Its oiliness helps create a smooth, cohesive filling—choose natural for more flavor and less sweetness.
Mistakes And Fixes
FORGOT to temper chocolate? Melt slowly, stir continuously, and avoid overheating for glossy finish.
DUMPED too much salt on top? Gently brush excess off with a dry brush or spoon some back into container.
OVER-TORCHED chocolate? Scrap and start again—burnt chocolate turns grainy and bitter.
NOT enough filling? Chill the shell slightly first to make filling easier to pipe neatly.
Cooking Tips
- Use room temperature ingredients to avoid seizing or uneven melting.
- Chill molds before pouring to help chocolate set faster and prevent melting.
- Work quickly when filling molds to prevent chocolate from hardening prematurely.
- Add sea salt immediately after pouring to ensure it sticks and dissolves slightly.
- Use a toothpick to fix any air bubbles on the surface before chilling.
Make Ahead
Chocolate shells can be prepared 1 day ahead—store in an airtight container in the fridge.
Filling can be made 2 days in advance; keep refrigerated in an airtight jar.
Assemble and chill just before serving for best texture and flavor.
Refrigerate for 30 minutes before serving for a firm, snappy bite.
Quick Fixes
When chocolate cracks, gently re-melt and re-pour to fix surface cracks.
Splash a few drops of warm water into melted chocolate if it thickens—stir until smooth.
Patch air bubbles with a tiny brush dipped in melted chocolate.
Shield melting chocolate from drafts for a glossy finish—use a cloth or cover.
Rescue a sticky filling by chilling it briefly, then re-smooth with a spatula.
Faqs
- How do I temper chocolate? Slowly melt, then cool to 31–32°C (88–90°F) while stirring.
- Can I skip the honey? Yes, but it will be less sticky and slightly less rich.
- How long do these keep? Up to a week in the fridge, wrapped tightly.
- Can I make these vegan? Use dairy-free chocolate and plant-based nut butter.
- How do I prevent the chocolate from cracking? Temper properly and work quickly.
- What if the chocolate seizes? Add a little warm coconut oil or milk to loosen.
- Is it okay to freeze? Yes, for up to 3 months, just let them thaw slowly in fridge.
- Can I add extras? A sprinkle of crushed pretzels or chopped nuts works well.
- How do I get a shiny finish? Proper tempering and avoiding moisture during coating.
- Why is my peanut butter layer too runny? Warm it slightly, then chill before filling.
Homemade Peanut Butter Cups with Sea Salt and Honey
Ingredients
Equipment
Method
- Set up your double boiler or place a heatproof bowl over a saucepan with simmering water. Add two-thirds of the chopped dark chocolate and gently melt, stirring constantly until smooth and glossy, about 4-5 minutes. This creates a rich, shiny base for your cups.
- Pour a small spoonful of melted chocolate into each mold or mini muffin cup, tilting to evenly coat the sides and bottom. Chill the molds for 5 minutes until the chocolate is just set and firm to the touch. This forms the shell of your peanut butter cup.
- While the shells chill, combine the peanut butter, honey, and a pinch of sea salt in a small bowl. Warm slightly in the microwave for about 30 seconds until the mixture is soft and easy to stir. This creates a smooth, flavorful filling.
- Remove the mold from the fridge and spoon or pipe a dollop of peanut butter mixture into the center of each chocolate shell, leaving a little space at the top for sealing. Gently press down to flatten the filling if needed.
- Reheat the remaining chocolate and coconut oil in the microwave in short bursts until just melted and smooth. Pour or pipe the remaining melted chocolate over the peanut butter layer to seal each cup. Use a spatula to smooth the surface if needed, and sprinkle a tiny pinch of sea salt on top for that perfect salty crunch.
- Place the filled molds in the refrigerator for at least 30 minutes until the chocolate is fully set and glossy. Once firm, gently pop the peanut butter cups out of the molds, pressing around the edges if necessary. If any cracks appear, re-melt and re-pour a little chocolate to fix the surface.
- Enjoy these rich, crunchy, and slightly salty peanut butter cups immediately or store them in an airtight container in the fridge for up to a week. Let them sit at room temperature for a few minutes before indulging for the best texture and flavor.
Notes
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.