Ingredients:

  • 12 ounces (340g) semi-sweet chocolate chips or chocolate bar, finely chopped
  • 1 teaspoon (5ml) coconut oil or vegetable shortening (optional)
  • 1 cup (225g) creamy peanut butter (not natural)
  • 1/2 cup (60g) powdered sugar (icing sugar)
  • 6 tablespoons (75g) unsalted butter, softened
  • 1/4 teaspoon (1ml) salt
  • 1/2 teaspoon (2.5ml) vanilla extract

Instructions:

  1. Line a muffin tin with paper liners.
  2. Combine chocolate chips and coconut oil (if using) in a double boiler or microwave. Heat, stirring frequently, until completely melted and smooth.
  3. Spoon a small amount of melted chocolate into the bottom of each muffin liner, coating the bottom.
  4. Place the muffin tin in the freezer for 10-15 minutes, or until the chocolate is set.
  5. In a mixing bowl, beat together peanut butter, powdered sugar, softened butter, salt, and vanilla extract until smooth and creamy.
  6. Spoon the peanut butter mixture on top of the set chocolate layer in each muffin liner, leaving a small gap at the top for the final chocolate layer.
  7. Pour the remaining melted chocolate over the peanut butter filling, covering it completely.
  8. Return the muffin tin to the freezer for at least 15-20 minutes, or until the chocolate is completely set.
  9. Remove the peanut butter cups from the muffin tin and peel away the paper liners. Serve immediately or store in an airtight container in the refrigerator.