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Gourmet Peanut Butter Cups with Toasted Coconut and Sea Salt

These homemade peanut butter cups elevate the classic treat with layers of crunchy toasted coconut and a sprinkle of flaky sea salt, creating a rich, textured bite. The recipe involves melting chocolate, layering peanut butter filling, and chilling until perfectly set for a glossy finish and satisfying crunch. The result is a decadent, visually appealing sweet with a harmonious blend of creamy, crunchy, salty, and sweet elements.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate around 70% cacao for richness
  • 1 cup creamy peanut butter preferably natural with salt
  • 2 tablespoons honey or maple syrup for sweetness and binding
  • 1 tablespoon toasted coconut finely chopped or shredded
  • 1 teaspoon flaky sea salt for sprinkling on top
  • 1 teaspoon vanilla extract optional for added depth
  • additional coconut oil for smooth melting, optional

Equipment

  • Mini muffin tin or silicone molds
  • Heatproof bowl
  • Spatula
  • microwave or double boiler
  • Refrigerator

Method
 

  1. Chop the dark chocolate into small pieces and melt it in a heatproof bowl over a double boiler or microwave in short bursts, stirring until smooth and glossy.
  2. Spoon about a teaspoon of melted chocolate into each mold cavity, spreading it evenly to form a thin base layer. Chill in the fridge for 10 minutes until set.
  3. While the chocolate cools, mix the peanut butter, honey, toasted coconut, vanilla, and a pinch of sea salt in a bowl until well combined and slightly thickened.
  4. Once the chocolate layer is firm, add about a teaspoon of the peanut butter mixture on top of each chocolate base, pressing it down gently with the back of a spoon.
  5. Pour another teaspoon of melted chocolate over the peanut butter layer, covering it completely and smoothing the top with a spatula if needed. Chill for another 30 minutes until fully set.
  6. Before the final chill, sprinkle a tiny pinch of flaky sea salt and some toasted coconut on top of each cup for added flavor and texture. Return to the fridge to set for at least 15 minutes.
  7. Once fully set, gently pop the peanut butter cups out of the molds by pressing from the bottom or flexing silicone molds. Let sit at room temperature for a few minutes before serving for a shiny, crackly shell and gooey interior.
  8. Enjoy these decadent treats immediately or store in an airtight container in the fridge for up to a week. For longer storage, freeze and thaw at room temperature before eating.

Notes

Ensure each layer is chilled until firm before adding the next to keep the layers distinct. For an extra shiny finish, add a teaspoon of coconut oil to your melted chocolate. Feel free to sprinkle additional toppings like chopped nuts or more sea salt for variety.