Categories: candy, chocolate, peanut butter


  • 1 cup peanut butter (not natural or reduced fat)
  • 2/3 -1 cup confectioners' sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/2 - 1 teaspoon sea or kosher salt, optional
  • 16 ounce milk chocolate bar (like Nestle)


  1. In a medium mixing bowl combine peanut butter, 2/3 cup confectioners’ sugar, vanilla and salt with a fork. Taste and add additional sugar/salt if desired. Store in refrigerator until ready to use.

  2. Line a mini muffin tin or baking sheet with aluminum candy cups or baking cups

  3. Use a double boiler to melt half of the chocolate, alternately use the chocolate setting on your microwave, checking and stirring every 15 seconds.

  4. Drop a teaspoonful of chocolate into the bottom of each liner and use the back of a spoon to draw the chocolate up the sides. A 1/2 teaspoon measuring spoon works well for this. Refrigerate for ten minutes.

  5. Add a spoonful of filling to each cup and flatten out the top. Depending on how much confectioners’ sugar you used the filling might be thick enough to shape with your hands.

  6. Melt the remaining chocolate using the same method. Drop a teaspoonful over top of each one and smooth out. Refrigerate.

  7. Makes 26-30 cups.

Email to a friend | Print this recipe | Back