Peanut Butter Cups with Salted Caramel Drizzle

I’ve been meaning to make my own peanut butter cups for a long time, and I finally got around to it. And I made it with things I already had in my pantry! So here’s my version of chocolate peanut butter cups with a salted caramel drizzle

*Recipe*

- 16 oz semisweet chocolate chopped

- 1/2 cup creamy natural peanut butter

- 2 tbsp butter softened

- 1/3 c powdered sugar

1. Line a muffin tin with cupcake liners

2. Melt the chocolate in the microwave in 30 second intervals and mix in between.

3. Evenly fill each cupcake tin with the chocolate, just enough to cover the bottom. Tap the tin on the counter several times to ensure the chocolate lays flat. Chill in the freezer for 15 mins.

4. During this time, with a mixer, whip the peanut butter, butter, and powdered sugar until its light.

5. Divide the peanut butter mixture evenly into the cupcake tin. Again drop on the counter a few times so it lays flat. Put back into the freezer for another 15 mins.

6. Melt the remainder of the chocolate and spoon on top and freeze for another 15 mins.

7. (Optional) Drizzle on caramel topping and sprinkle on some flaky sea salt.