Sea Salt Dark Chocolate Peanut Butter Cups
The combination of chocolate and peanut butter is quite American, but with the change to dark chocolate and the addition of sea salt, the European flair that emerges is quite delicious. This is sure to be a hit on your cookie tray!
Makes 4 dozen
1 cup MaraNatha organic creamy peanut butter
4 tablespoons of unsalted butter, softened
1/3 cup brown sugar
3/4 cup powdered sugar
1 teaspoon sea salt
6 cups of high-quality dark chocolate (at least 70% cacao)
3 teaspoons of vegetable oil
Mix together peanut butter, butter, sugars, and salt in a bowl. Chop chocolate, then place in a double boiler with the oil, stirring frequently until all the pieces are melted. Transfer half to a heatproof measuring cup.
Arrange mini cupcake wrappers on a baking sheet. Pour just enough chocolate in to fill the bottom of the wrapper, about 1/8 inch. Gently lift and drop the tray once or twice to flatten out the chocolate. Combine leftover chocolate with the remaining in the heatproof measuring cup. Refrigerate for about 10 minutes.
While the chocolate is chilling, begin shaping heaping teaspoons of peanut butter filling into disks the size of a quarter. Set aside on parchment paper. Remove the chilled chocolate and place each peanut butter disk into a cupcake wrapper.
Using remaining chocolate, pour into cupcake wrappers until peanut butter disks are covered. Gently lift and drop the tray again to even out the chocolate, then add more to the wrappers as needed. If the chocolate is not pourable when you begin this step, reheat in the double boiler until thin enough to pour.
Sprinkle the tops with sea salt and then refrigerate for about 30 minutes.