Salted Caramel Peanut Butter Cups

There's something utterly irresistible about the combination of chocolate, peanut butter, and salted caramel. These homemade peanut butter cups take everything you love about the classic candy and elevate it with a gooey, golden caramel center and a sophisticated sprinkle of flaky sea salt. Each bite delivers layers of rich chocolate, creamy peanut butter, and sweet-salty caramel that dance on your palate. Perfect for special occasions, gift-giving, or simply treating yourself to something extraordinary, these cups are easier to make than you might think and taste infinitely better than anything store-bought.

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The magic of these peanut butter cups lies in the careful layering. You start with a smooth chocolate base, add a disc of sweetened peanut butter filling, crown it with luscious salted caramel, and seal everything under more melted chocolate. The flaky sea salt on top isn't just decorative—it amplifies every flavor and adds a delightful textural contrast. Chilling between steps ensures clean layers and that satisfying snap when you bite through the chocolate shell.

Ingredients

• Chocolate Layer: 300 g (10 oz) semisweet or milk chocolate, chopped or chips, and 2 tbsp coconut oil or unsalted butter
• Peanut Butter Filling: 120 g (½ cup) creamy peanut butter, 2 tbsp powdered sugar, 1 tbsp unsalted butter (softened), and ½ tsp vanilla extract
• Salted Caramel: 100 g (½ cup) granulated sugar, 2 tbsp unsalted butter, 60 ml (¼ cup) heavy cream, and ¼ tsp fine sea salt
• Topping: Flaky sea salt, for sprinkling

Instructions

Step 1: Prepare the muffin tin

Line a muffin tin with 12 paper liners.

Step 2: Melt the chocolate

Melt chocolate and coconut oil (or butter) together in a heatproof bowl over simmering water, or microwave in 30-second bursts until smooth.

Step 3: Form the chocolate base

Spoon about 1 tablespoon melted chocolate into each liner, tilting to coat the bottom. Chill in the freezer for 10 minutes to set.

Step 4: Make the peanut butter filling

In a bowl, mix peanut butter, powdered sugar, butter, and vanilla until smooth. Divide into 12 portions and flatten into small discs.

Step 5: Prepare the salted caramel

In a saucepan over medium heat, melt sugar until golden, swirling occasionally (do not stir). Add butter, stirring until melted. Slowly add cream (it will bubble), whisk until smooth. Stir in fine sea salt. Let cool for 10 minutes.

Step 6: Assemble the layers

Place a peanut butter disc onto each chilled chocolate base. Top with about 1 teaspoon cooled caramel.

Step 7: Seal with chocolate

Cover each cup with remaining melted chocolate, smoothing tops.

Step 8: Add finishing touch

Sprinkle with flaky sea salt.

Step 9: Chill until set

Chill in refrigerator for at least 30 minutes until set.

Step 10: Store properly

Store in an airtight container in the fridge for up to one week.

Zusatztipps für die Zubereitung

When making the caramel, patience is key. Let the sugar melt completely without stirring—swirling the pan gently helps it caramelize evenly without crystallizing. The caramel must cool for about 10 minutes before using, or it will melt the chocolate layers. If your chocolate becomes too thick while working, gently rewarm it. Work quickly but carefully when assembling the layers, and don't skip the chilling steps—they're essential for clean, professional-looking cups. Using a small spoon or piping bag can help you distribute the chocolate and caramel more precisely.

Varianten und Anpassungen

This recipe is wonderfully adaptable. Substitute almond butter or sunflower seed butter for a nut-free version that's allergy-friendly. Add a pinch of cinnamon to the caramel for a warm, spiced twist, or try espresso powder in the chocolate for a mocha variation. Dark chocolate lovers can use 70% cacao chocolate for a more sophisticated, less sweet version. You can also experiment with crunchy peanut butter for added texture, or layer in chopped roasted peanuts between the filling and caramel for extra crunch.

Serviervorschläge

These decadent peanut butter cups pair beautifully with coffee or a glass of milk. Serve them as part of a dessert platter alongside fresh berries and whipped cream, or present them in individual paper cups for an elegant dinner party treat. They make exceptional gifts when packaged in small boxes or tins—just be sure to keep them refrigerated until ready to serve. For special occasions, arrange them on a platter with a light dusting of cocoa powder or surrounded by chocolate shavings for an impressive presentation.

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Making these salted caramel peanut butter cups at home is a rewarding experience that yields professional-quality results. The combination of textures and flavors—smooth chocolate, creamy peanut butter, gooey caramel, and crunchy sea salt—creates a truly memorable treat. Whether you're making them for yourself or sharing with loved ones, these homemade cups prove that the best things in life are worth the extra effort. Once you taste the difference, you'll never go back to store-bought.

Recipe FAQ

→ How do I achieve the perfect salted caramel consistency?

Cook the sugar gently over medium heat until golden without stirring, then add butter and cream while whisking to create a smooth, thick caramel. Cooling slightly will help it thicken further.

→ Can I substitute the peanut butter?

Yes, almond or sunflower seed butter can be used for a nut-free variation without compromising texture.

→ What chocolate works best for coating?

Use semisweet or milk chocolate chips or chopped bars for a smooth melt and balanced sweetness.

→ How can I prevent the cups from melting too fast?

Chill the assembled cups thoroughly in the refrigerator before serving to keep the chocolate and fillings firm.

→ Is it necessary to use flaky sea salt?

Flaky sea salt provides a delicate crunch and enhances flavors; however, fine sea salt can be a substitute but with less texture.