Gather With Kate

Directions

1. Prep the setup:
– Select a glass bowl and pot to create a double boiler. – Line a 12-cup muffin tin with paper liners.
2. Melt the chocolate:
– Fill the pot with a few inches of water and bring to a boil. Lower the heat to medium-low. – Place the glass bowl on top, ensuring it doesn’t touch the water. Add the chocolate and coconut oil to the bowl. – Stir until smooth and fully melted, then remove from heat.
3. Create the chocolate base:
– Spoon about 1 tbsp of the melted chocolate into each muffin liner. – Tilt the liners to coat the sides with chocolate. – Place the muffin tin in the freezer while you prepare the filling.
4. Make the peanut butter filling:
– In a bowl, combine the peanut butter, graham cracker crumbs, maple syrup, and a pinch of salt. Adjust the crumbs to achieve a thick, moldable consistency. – Refrigerate for 10 minutes to firm up slightly.
5. Shape the filling:
– Divide the peanut butter mixture into 12 equal portions and shape each into a small disc that fits inside the chocolate-coated liners.
6. Assemble the cups:
– Place a peanut butter disc into each liner on top of the cooled chocolate. – Pour the remaining melted chocolate over each disc, ensuring the filling is completely covered. – Sprinkle a tiny pinch of salt on top of each cup.
7. Chill and Serve:
– Refrigerate or freeze the cups until firm. – Let them come to room temperature before serving, or enjoy them cold—your choice!

Tips & Variations: – Use milk or white chocolate for a sweeter variation. – Swap graham cracker crumbs for crushed pretzels for a salty twist.

Enjoy your homemade chocolate peanut butter cups—a perfect blend of sweet, salty, and creamy goodness!