I would like to take all the credit for this recipe, but I can’t – the credit goes to my daughter! We had just made a batch of our favorite chocolate peanut clusters when my daughter told me they would be made even better in peanut butter cups. My mind instantly knew she was right! We talked about what she would like to stuff it with and got to work! These caramel peanut butter cups ooze with buttery caramel sauce, creamy peanut butter, with a crunch bottom, and a hint of sea salt. They are so easy to make and will have you hovering over your freezer looking for more!
Layers of:
- Chocolate Peanut Cluster Base: The chocolate peanut cluster base gives these caramel peanut butter cup a satisfying crunch with whole peanuts in the bottom
- Creamy Peanut Butter: Smooth, creamy peanut butter inside makes this almost like an elevated Reeses cup
- Caramel Sauce: This is the surprise layer! The caramel sauce oozes out with every bite, making this peanut butter cup even better. You can make my two ingredient caramel sauce or use store bought
- Chocolate Top: The top layer to seal in all the peanut butter / caramel goodness
- Sea Salt Flakes: The finishing touch to give this sweet treat a nice balance
Caramel Peanut Butter Cups
Ingredients
- 1 chocolate peanut clusters recipe — see below
- 1 caramel sauce recipe OR store bought caramel
- 1/2 cup smooth peanut butter
- 6 ounces semi sweet or dark chocolate chips
- sea salt flakes
Chocolate Peanut Cluster Base
- 1 – 12 ounce bag semi sweet chocolate chips
- 1/2 cup smooth peanut butter
- 1 1/2 cup peanuts
Instructions
- Make the chocolate peanut cluster base: Add chocolate chips to a bowl and microwave in 30 second increments, stirring in between each time, until chocolate is fully melted
- Heat peanut butter for 20 seconds, then stir into melted chocolate. Add peanuts to chocolate mixture and stir until combined
- In mini tart pans or muffin tins, grease the bottoms with coconut oil and pour mixture into the wells until bottom is covered. If you have extra chocolate peanut mixture left over, set aside to use later. Place the mini tart pans or muffin tins into the freezer for about 15 minutes
- Once the base is frozen, add a layer of peanut butter then caramel in the middle, leaving about 1/4 inch around from the edge. Place back into the freezer for another 15 minutes or until until somewhat solid
- Melt remaining 6 ounces of chocolate chips, heating in 30 second increments and stirring until completely melted. Pour chocolate over the top of the peanut butter / caramel layer until fully covered. If you have remaining chocolate peanut cluster base, add this to the top too. Sprinkle with sea salt flakes and place back in the freezer for another 15 minutes. Pop out of tins and enjoy! Store in an air tight container in the freezer
What did you think?