I grew up with Reese's Peanut Butter Cups. Since I've become a bit of a purist about ingredients, I've backed away from store-bought chocolate. I read labels as if I'm a detective looking for "banned" ingredients.

You really don't need much to make this recipe, just some chocolate, salt, and peanut butter, and any nut or seed butter works. And I'll add that this is not an attempt to recreate the original, as Claire Saffitz did. It's my rendition using ingredients that are the least processed that I lean on when I want a treat that's as close to natural as possible.

I use a silicon mold but any candy or chocolate mold will work. For the chocolate, any chocolate bar will work or make your own. I also prefer a creamy unsalted peanut butter, but go with whatever you're feeling. I highly recommend topping each cup with a finishing salt.

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Peanut Butter Cups

If you use my homemade chocolate recipe, I recommend storing the cups in the refrigerator.

To make a bain-marie, add some water to a small saucepan and bring it to a steady simmer. Place a heat-safe bowl (I use a Pyrex glass bowl) on top of the simmering water and then add the chocolate to the glass bowl to gently melt it.

I don't use sweetener in the peanut butter, but if you want to, add about 2 teaspoons of maple syrup or other sweetener.

If your peanut butter is too creamy or soft, add a pinch of coconut flour or granulated sweetener to it to thicken it.

If you want to use salted creamy peanut butter, just leave out the salt in the recipe. You can also use crunchy peanut butter if you prefer.

Servings: cups

Calories: 96kcal

Ingredients

4 ounces chocolate homemade chocolate, sweetened dark chocolate or other chocolate
¼ cup peanut butter creamy unsalted
⅛ teaspoon salt
1 tablespoon finishing salt optional and so good!

US Customary - Metric

Instructions

Melt the chocolate in a bain-marie ( also known as a double boiler or water bath; see recipe notes).
Place about 1 teaspoon of melted chocolate in each shell.
Place in the freezer for a few minutes.
In a small bowl, blend the peanut butter and salt.
Take the chocolate out of the freezer and add ¾ teaspoon of peanut butter to each cup.
Pour about 1 teaspoon of melted chocolate over the peanut butter to cover it.
Sprinkle a bit of finishing salt on top of each cup and place them back in the freezer.
Freeze for a few hours. Store sealed in the freezer or the refrigerator for a few moths.