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Homemade Peanut Butter Cups with Sea Salt and Honey

These homemade peanut butter cups combine rich, melting dark chocolate with a creamy, slightly sweet peanut butter filling infused with honey and a hint of sea salt. The process involves melting chocolate, creating a layered confection with a crunchy sea salt topping, resulting in a glossy, firm treat with a satisfying snap and complex flavor profile.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate (70%) chopped
  • 1/2 cup creamy peanut butter natural preferred
  • 2 tbsp honey mild flavor
  • a pinch sea salt flaky sea salt for topping
  • 1 tbsp coconut oil helps chocolate set shiny

Equipment

  • Double boiler or heatproof bowl and saucepan
  • Chocolate molds or mini muffin tins
  • Spatula
  • Spoon or piping bag
  • Refrigerator

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

For a smoother shell, temper the chocolate properly. You can also customize by adding chopped nuts or crushed pretzels on top before chilling.