Name: Perfect Dark Chocolate Peanut Butter Cups
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 12 ounces bittersweet chocolate chips (60% cocoa Ghirardelli chips); 12 ounces bittersweet chocolate chips; 1/2 cup peanut butter; 1/4 cup confectioner's sugar; 2 tablespoons butter (room temperature)

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This is my perfect dark chocolate peanut butter cups recipe. They are so good, you are going to have to hide them so you don’t eat them all.

These are perfect dark chocolate peanut butter cups. I have loved peanut butter cups since I was a small girl. The only thing I found ‘lacking’ from the delish treats I consumed was my beloved dark chocolate. You see, peanut butter cups were all made with milk chocolate back then, and although I like milk chocolate, I love dark chocolate.

L – O – V- E ❤️ !!

If given the choice, I would choose dark chocolate every time.

So, naturally, when I make peanut butter cups, I always make them with dark chocolate.

Random question: Have you ever tried to eat the peanut butter part out of the cup without breaking the sides?

I have. Why did I do this? I have no clue, but for some reason, it pleased me greatly when I was successful.

One other chocolate cups: Marshmallow caramel

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On to the Perfect Dark Chocolate Peanut Butter Cups recipe

First up are the chocolate chips. I gather both my Ghirardelli 60 percent cocoa and bittersweet chocolate chips.

I pour a few inches of water in a saucepan and set the heat to medium. When the water is nearly boiling, I lower the heat. I dump 12 ounces of the chocolate chips in a glass bowl and set it on the saucepan, stirring occasionally while it melts over the hot water.

This is my impromptu double boiler set-up.

Next, I take the parchment paper cups and line the muffin pan.

The first batch of chocolate is melted so it is time to spoon a little in each of the paper cups.

Yay. We are getting closer.

Now, I place the muffin pan into the freezer for 10 minutes for the chocolate to set.

As I’m waiting, I gather the peanut butter, some butter and confectioner’s sugar.

I place 1/2 cup of peanut butter, 1/4 cup of the sugar and 2 tablespoons of room temperature butter in a metal bowl. I use my rubber spatula to mix these ingredients up.

I pull the muffin pan out of the freezer and spoon the peanut butter on top of the chocolate.

Back into the freezer they go for 10 minutes, so the peanut butter can set.

Second layer done

I add the rest of the chocolate in the glass bowl and set it once again over the heated water. I stir occasionally so the chocolate melts.

Once it has melted, I pull the muffin pan out of the freezer and spoon the chocolate over the peanut butter layer.

Third layer done

I bet you can guess what’s next!

Yup, you are right: I place the tin back in the freezer for an additional 10 minutes.

Ding a ling! Time to take the muffin pan out of the freezer again.

See, they are all set.

Time to eat them

You can either refrigerate them until you are ready to serve them or you can keep them frozen and parcel them out one by one. The one thing you can’t do is keep them on the counter. At least, not during the summer time as they will melt! Quickly.

I like to wrap my perfect dark chocolate peanut butter cups individually and freeze them, because if they are in the refrigerator, I would want to eat one each time I opened the fridge. So, in the freezer, they are out of sight, out of mind.

Oh, heck, who am I kidding, I know they are there, I just have better control of myself when they are frozen.

Here are some peanut butter cups stacked.

And now to cut into one.

YUM.

Christopher and I enjoyed eating these (he’s not a big candy eater, so I consider that a compliment). But don’t worry, we still have a few left in the freezer.

We aren’t piggies.

Mostly.

I hope you enjoyed this recipe.

Please feel free to Pin any photo to Pinterest, Yum the recipe to Yummly or leave me a comment!

And as always, may all your dishes be delish!