I wanted to try making these with only 4 ingredients, since that was what I had in my pantry. I love the depth of the dark chocolate in this recipe and somehow it makes me feel less guilty eating them. I also made an extra batch of these for my next cookie project. But for now, here is the recipe.
Dark Chocolate Peanut Butter Cups
2 cups dark chocolate
For the filling:
1/2 cup crunchy organic peanut butter
1/2 cup confectioners’ sugar
1/3 cup chocolate sandwiched cookie crumbs
Pinch of salt
Melt the dark chocolate in a double boiler.
Mix together the peanut butter, confectioner’s sugar, cookie crumbs and salt together.
Working one at a time, pour a teaspoon of melted chocolate into each mini paper cups. Use a small pastry brush to coat the inside with chocolate, making sure the chocolate is thick and there are no gaps. Place the chocolate-covered liners in the refrigerator to firm up for about 5 minutes.
Then fill in with a teaspoon of the peanut butter mixture. Pressing down gently to make sure the paste is evenly distributed. Then cover the cups with remaining melted chocolate, spreading carefully so that none of the peanut butter can be seen. Then, refrigerate until set for 10 minutes.
Makes about 20 cups