Salted Caramel Peanut Butter Cups (Print)

Decadent peanut butter cups with gooey salted caramel and a sprinkle of flaky sea salt.

# Components:

→ Chocolate Layer

01 - 10 oz semisweet or milk chocolate, chopped or chips
02 - 2 tbsp coconut oil or unsalted butter

→ Peanut Butter Filling

03 - 1/2 cup creamy peanut butter
04 - 2 tbsp powdered sugar
05 - 1 tbsp unsalted butter, softened
06 - 1/2 tsp vanilla extract

→ Salted Caramel

07 - 1/2 cup granulated sugar
08 - 2 tbsp unsalted butter
09 - 1/4 cup heavy cream
10 - 1/4 tsp fine sea salt

→ Topping

11 - Flaky sea salt, for sprinkling

# Directions:

01 - Line a standard muffin tin with 12 paper liners.
02 - Melt chocolate and coconut oil or butter together in a heatproof bowl over simmering water using a double boiler method, or microwave in 30-second intervals, stirring between each burst until completely smooth.
03 - Spoon approximately 1 tablespoon of melted chocolate into each paper liner, tilting the tin to coat the bottom evenly. Transfer to freezer and chill for 10 minutes until set.
04 - In a mixing bowl, combine peanut butter, powdered sugar, softened butter, and vanilla extract. Mix until smooth and well incorporated. Divide mixture into 12 equal portions and press each into a small flat disc.
05 - In a heavy-bottomed saucepan over medium heat, melt granulated sugar without stirring, swirling the pan occasionally until it reaches a golden amber color. Add butter and stir until fully melted. Slowly pour in heavy cream while whisking continuously as the mixture will bubble vigorously. Continue whisking until smooth. Remove from heat and stir in fine sea salt. Allow to cool for 10 minutes.
06 - Place one peanut butter disc onto each chilled chocolate base. Top each with approximately 1 teaspoon of cooled salted caramel.
07 - Cover each peanut butter cup with remaining melted chocolate, smoothing the tops and sides to ensure even coating.
08 - Sprinkle flaky sea salt over the tops of each chocolate-covered cup.
09 - Refrigerate for a minimum of 30 minutes until the chocolate is completely set and firm.
10 - Transfer cooled cups to an airtight container and refrigerate for up to one week.

# Expert Advice:

01 -
  • The gooey salted caramel center adds a luxurious twist to traditional peanut butter cups
  • Perfect sweet-salty balance that satisfies every craving
  • Medium difficulty level makes this an achievable project for home bakers
  • Customizable with different nut butters and chocolate varieties
  • Stores well in the fridge for up to a week, perfect for make-ahead treats
  • Impressive presentation that looks bakery-quality
02 -
  • Use high-quality chocolate for the best flavor and smooth melting—chocolate chips work, but chopped chocolate bars yield superior results
  • Don't skip the coconut oil or butter in the chocolate layer; it creates a smoother, glossier coating
  • Flatten the peanut butter discs evenly to ensure uniform layering in each cup
  • When making caramel, have all ingredients measured and ready before starting—the process moves quickly once the sugar melts
  • For cleaner removal, let cups come to room temperature for 5 minutes before peeling away liners
  • Store in a single layer if possible to prevent the delicate tops from getting damaged
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