# Components:
→ Chocolate Layer
01 - 10 oz semisweet or milk chocolate, chopped or chips
02 - 2 tablespoons coconut oil or unsalted butter
→ Peanut Butter Filling
03 - 1/2 cup creamy peanut butter
04 - 2 tablespoons powdered sugar
05 - 1 tablespoon unsalted butter, softened
06 - 1/2 teaspoon vanilla extract
→ Salted Caramel
07 - 1/2 cup granulated sugar
08 - 2 tablespoons unsalted butter
09 - 1/4 cup heavy cream
10 - 1/4 teaspoon fine sea salt
→ Topping
11 - Flaky sea salt for sprinkling
# Directions:
01 - Line a muffin tin with 12 paper liners.
02 - Melt chocolate and coconut oil together in a heatproof bowl over simmering water, or microwave in 30-second bursts until smooth.
03 - Spoon approximately 1 tablespoon melted chocolate into each liner, tilting to coat the bottom evenly. Chill in the freezer for 10 minutes to set.
04 - In a bowl, combine peanut butter, powdered sugar, softened butter, and vanilla extract. Mix until smooth, then divide into 12 portions and flatten into small discs.
05 - In a saucepan over medium heat, melt sugar until golden amber, swirling occasionally without stirring. Add butter and stir until melted. Slowly pour in cream, whisking continuously as it will bubble vigorously. Stir in fine sea salt and let cool for 10 minutes.
06 - Place a peanut butter disc onto each chilled chocolate base. Top with approximately 1 teaspoon cooled caramel.
07 - Cover each cup with remaining melted chocolate, smoothing the tops to seal completely.
08 - Sprinkle flaky sea salt over each chocolate-covered cup.
09 - Chill in refrigerator for at least 30 minutes until completely set.
10 - Store in an airtight container in the refrigerator for up to one week.
