- 1 cup peanut butter
- 4 tablespoons butter
- Pinch salt
- 1 cup powdered sugar (more or less depending on preference)
- 1 pound tempered semisweet chocolate
In a small saucepan heat the peanut butter and butter until melted, being careful not to scorch. Remove from heat and add in the salt and sugar, mixing until smooth. Let cool then refrigerate until ready to use (can be made and refrigerated up to 3 days ahead of time).
If using miniature paper cupcake liners, use a pastry brush to brush the bottom and up the sides of the liners with the tempered chocolate to create a chocolate shell cup. Let sit at room temperature until shiny and hardened. Fill each cup with about a teaspoon of the peanut butter mixture. Pour tempered chocolate over the peanut butter mixture to seal the cup, using a spatula to spread into an even layer. Let the peanut butter cups sit until shiny hardened. Place in the refrigerator to speed up this process.
If using a chocolate mold instead, generously pour tempered chocolate into the holes of a candy mold to fill each hole completely. Flip the mold upside-down and let the excess chocolate drip back into the bowl with the remaining tempered chocolate so that each mold is thinly coated in chocolate. Flip right-side up and let sit until the chocolate is hardened.
Scoop a teaspoon of filling (more or less depending on your mold) into each mold. Be absolutely certain that there is no filling sticking up above the surface of the mold. It should be a little less than flush with the mold. Place in the refrigerator so the filling can firm slightly.
With a spatula, smooth the tempered chocolate over the filled molds, being careful not to disturb the filling. Tilt the mold to allow the excess chocolate to drip off. Let the chocolates sit until hardened before popping out of the molds to serve.