Rich homemade candy cups filled with peanut butter caramel sauce and topped with the perfect amount of flaky sea salt.
I told you I had something up my sleeve for the caramel sauce. I don’t even think I need to talk too much about these little candy cups, the pictures say it all. Last minute Valentine’s Day treat perhaps?
Peanut Butter Caramel Candy Cups
Rich homemade candy cups filled with peanut butter caramel sauce and topped with the perfect amount of flaky sea salt.
Author: Lauren Lilling
Recipe type: Dessert
Makes: 12 candy cups
Ingredients
- 10 ounces good quality dark chocolate (I used 72%), roughly chopped
- ½ tablespoon unsalted butter
- 1 cup Peanut Butter Caramel Sauce
- Flaky sea salt (optional)
Instructions
- Line a mini muffin pan with 12 tin foil cupcake wrappers and set aside
- Place chocolate and butter in a medium microwave safe bowl; melt by microwaving the chocolate and butter in 30-second increments and stirring in-between
- Use a teaspoon to coat the bottom of each cup with melted chocolate; place muffin pan in fridge for fifteen minutes or until chocolate is set
- Remove pan from fridge and spoon caramel sauce into center of each cup (about 1 tablespoon); if caramel sauce has been chilled and is firm, microwave for 10-20 seconds and stir for a more workable consistency
- Spoon melted chocolate over caramel and around edges so that coated on all sides; sprinkle tops with flaky sea salt if desired (and it should be desired)
- Chill for one hour in refrigerator before serving; store in refrigerator up to one week
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Mmm those look delicious! Can’t go wrong with peanut butter + caramel :)
Most perfect candy ever!! Seriously contemplating making these for myself on Valentine’s day. My husband’s gift could be saving them all for me :)
Haha love that idea
Well you already won me over with the caramel sauce so obviously I am now over the moon.
Mmmm these look so gooey and rich and indulgent!
Such a decadent treat!
I definitely spent a fair amount of time trying to guess what you were going to make with the caramel, but you have surpassed all of my expectations with these!
These look delightful!
Has anyone had any luck in freezing these so you can make them weeks in advance? The recipe says that they last in the fridge for up to 1 week. I like dong my Xmas baking starting end of Nov- beginning of Dec and want them to last.
I’ve never tried freezing them but it’s definitely worth a try! My biggest concern is that the chocolate might discolor with the temperature changes. If you try it please let me know. Also, in case you are looking for cookies to bake and freeze this post might help.
Hi there! These were delicious, although I had a couple problems… My salt didn’t dissolve into the caramel mixture, instead, most of it fell to the bottom. I stirred the caramel mixture like a mad woman! Also, after a day the caramel peanut butter sauce began to crystallize and had a grainy texture. And the last problem was with the candy cups- I wasn’t sure how to get the chocolate around the caramel to form a cup. I tried my best to follow the directions to a T but the caramel stuck to the side of the tin foil wrapper as I opened them. With those problems aside, these were fantastic. And fun to try! Thank you for a wonderful recipe!
Hi Kristen- I’m sorry about the problems you had but glad you still enjoyed the recipe! If you do it again, try to paint the chocolate around the sides of the wrapper with the back of your spoon and make sure that’s hard before adding the caramel. The higher the chocolate goes, the better your results well be. As for the caramel, I’m not quite sure what happened. It’s possible that you weren’t working at high enough heat for the caramelization. Thanks so much for your comment!