Gluten-Free Peanut Butter Cups

Ingredients

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• 10 oz semisweet or milk chocolate, chopped
• 2 tsp coconut oil or neutral oil Shop
• 1/2 cup creamy peanut butter Shop
• 1/4 cup powdered sugar Shop
• 2 tbsp unsalted butter, softened
• 1/8 tsp salt
• flaky salt, for the tops (optional)

Instructions

1. 1 Line a 12-cup muffin tin with paper or foil liners.
2. 2 Melt the chocolate with the oil in a heatproof bowl over barely simmering water or in the microwave in 30-second bursts, stirring until smooth, about 5 minutes total.
3. 3 Spoon about 2 teaspoons of chocolate into each liner and tilt or brush it a little way up the sides. Freeze for 10 minutes, until set.
4. 4 Beat the peanut butter, powdered sugar, butter and salt until smooth. Roll it into 12 balls and flatten each into a disc slightly smaller than the liners.
5. 5 Set a disc in each cup and spoon the remaining chocolate over the top to cover completely. Rewarm the chocolate briefly if it thickens.
6. 6 Sprinkle with flaky salt if you like and refrigerate for 30 minutes, until firm. Keep them in the fridge.

Tips & Notes

• Make each peanut butter disc a little smaller than the cup so the top layer of chocolate can seal around the edges.
• Add the oil to the chocolate. It keeps the shell smooth and makes the peanut butter cups easier to bite without shattering.
• Keep peanut butter cups in an airtight container in the fridge for up to 2 weeks, or freeze them for up to 2 months.

Common questions