Simply Lauren at Home

These homemade peanut butter cups are the perfect sweet treat. The combination of dark chocolate and peanut butter, topped with flaky sea salt, is the perfect combination! Plus, they’re super simple to make. These are perfect at night if you’re looking for something a little sweet after dinner!

SUPPLIES

• Muffin tin
• 12 cupcake liners
• Mixing bowl

INGREDIENTS

• 12 ounces dark chocolate
• 1/3 cup peanut butter
• 1/3 cup almond flour
• 1/2 tsp salt
• 1/2 tbsp honey
• Flaky sea salt

DIRECTIONS

1. Line a 12 cup muffin tin with cupcake liners.
2. Melt the chocolate: You can do this by microwaving it in a glass bowl in 30 second increments, stirring in between, until it is melted. You can also melt it on the stove: Place the chocolate in a pot on the stove, set the temperature to low-medium, stir frequently until it is completely melted and remove from heat.
3. Once melted, using a tablespoon scoop or spoon, add the melted chocolate to the bottom of the muffin liners. You’ll want to add enough to just cover the bottom of the liner. Once complete, you should be left with a little more than half of the melted chocolate.
4. In a mixing bowl, combine the 1/3 cup peanut butter, 1/3 cup almond flour, 1/2 tsp salt and 1/2 tbsp of honey and stir to combine.
5. Take about half of a tablespoon of the peanut butter mixture, roll into a ball and flatten out with your hand into a disc shape. The dough may be a little sticky. Add the disc on top of the chocolate in the muffin tins and repeat this process until all 12 are filled.
6. Top each peanut butter cup with the remaining melted chocolate, about 1/2 tbsp of chocolate on top.
7. Top with flaky sea salt and place in the freezer for about 15 minutes to set.
8. Enjoy!
9. Store in an air tight container in the refrigerator for about 4-5 days, or in the freezer for 2 months.