but you'll always return to your dark master, the cocoa bean.
~Cosmo Kramer, Seinfeld episode The Secret Code
|Made these little beauties in honor of International Chocolate Day!|
|Pour a teaspoon of melted chocolate into paper lined cups|
|Place peanut butter filling onto the center|
|Top with one teaspoon of melted chocolate and sprinkle with sea salt|
Honey Roasted Peanut Butter Cups
yield: 12-15 pieces
7 oz. semi sweet chocolate
1/2 cup honey roasted peanut butter, natural
2 tablespoons confectioners sugar
1 1/2 tablespoon honey
1/2 teaspoon vanilla bean paste
pinch of kosher salt
grey sea salt, for garnish
12-15 paper lined candy or mini muffin cups
- Place chocolate in a bowl over a double boiler and melt until smooth.
- Spoon a teaspoon of chocolate into the bottom of a paper liner, roll and tilt the chocolate up the sides of the liners until covered. Repeat with remaining liners. Place in the refrigerator to harden, about 5-10 minutes.
- Meanwhile, combine peanut butter, sugar, honey, vanilla bean paste and salt together in a small bowl. Scoop out a teaspoon amount of filling (approx. 1/2 ounce) and roll between your hands forming small spheres. Press to flatten. Repeat. Set aside.
- Remove the liners from the refrigerator and place peanut butter filling onto the center of each chocolate candy cup. Spoon melted chocolate into each cup until filled. Sprinkle with sea salt. Chill in the refrigerator to set.