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Homemade Layered Peanut Butter Cups

These homemade peanut butter cups are crafted through a layered process that combines rich, tempered chocolate with a creamy peanut butter filling. The final result features a glossy chocolate shell cracking softly to reveal a smooth, velvety peanut butter core, creating a delightful contrast in texture and flavor. Perfect for a cozy treat with a satisfying bite every time.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate high cocoa content for richness
  • 150 g peanut butter smooth or crunchy according to preference
  • 1 tbsp honey for sweetness and binding
  • a pinch sea salt enhances flavor

Equipment

  • Silicone mold or lined tray
  • Heatproof bowl
  • Spoon or small spatula
  • Measuring spoons and cups

Method
 

  1. Melt the dark chocolate in a heatproof bowl over simmering water, stirring gently until smooth and glossy. This should take about 2 minutes and fill your kitchen with a rich cocoa aroma.
  2. Pour a small spoonful of melted chocolate into each cavity of your silicone mold or lined tray, tilting to spread evenly. Chill in the fridge for about 10 minutes until the chocolate is just set but still soft enough to work with.
  3. Meanwhile, combine the peanut butter with honey and a pinch of sea salt in a small bowl. Mix thoroughly until the mixture is smooth, creamy, and slightly glossy—this helps it spread easily and layer beautifully.
  4. Remove the mold from the fridge and carefully add a dollop of the peanut butter mixture on top of each chocolate layer. Use the back of a small spoon or spatula to gently spread it to the edges, creating an even layer. Return to the fridge and chill for another 15 minutes to let the peanut butter set slightly.
  5. Once the peanut butter layer is firm, re-melt the remaining chocolate if needed, and pour a final layer over each peanut butter dollop. Smooth the tops with a spatula and chill in the fridge for about 20 minutes until the chocolate is glossy and fully hardened.
  6. When the chocolates are firm and glossy, carefully pop them out of the mold or lift them from the tray. If using a mold, gently flex to release. Let sit at room temperature for 10 minutes for a softer bite, or keep refrigerated until ready to serve. Enjoy the satisfying crack and velvety interior in every bite!

Notes

For an extra touch, sprinkle a tiny pinch of sea salt on top before the final chilling. Temper the chocolate carefully for a shiny, crackly finish. Store in an airtight container in the fridge for up to two weeks.