Rich homemade candy cups filled with peanut butter caramel sauce and topped with the perfect amount of flaky sea salt.
I told you I had something up my sleeve for the caramel sauce. I don’t even think I need to talk too much about these little candy cups, the pictures say it all. Last minute Valentine’s Day treat perhaps?
Peanut Butter Caramel Candy Cups
Makes 12 candy cups
Ingredients:
10 ounces good quality dark chocolate (I used 72%), roughly chopped
1/2 tablespoon unsalted butter
1 cup Peanut Butter Caramel Sauce
Flaky sea salt (optional)
Directions:
Line a mini muffin pan with 12 tin foil cupcake wrappers and set aside
Place chocolate and butter in a medium microwave safe bowl; melt by microwaving the chocolate and butter in 30-second increments and stirring in-between
Use a teaspoon to coat the bottom of each cup with melted chocolate; place muffin pan in fridge for fifteen minutes or until chocolate is set
Remove pan from fridge and spoon caramel sauce into center of each cup (about 1 tablespoon); if caramel sauce has been chilled and is firm, microwave for 10-20 seconds and stir for a more workable consistency
Spoon melted chocolate over caramel and around edges so that coated on all sides; sprinkle tops with flaky sea salt if desired (and it should be desired)
Chill for one hour in refrigerator before serving; store in refrigerator up to one week
