lazy sea salt peanut butter cups

I had a little bit of peanut butter left over from my flaky pantry pie, and a burst of inspiration from a few unexpected pick-me-ups, and decided the time had come to finally make peanut butter cups. I’ve been wanting to make these for a while; but as the title would suggest, it always seemed like too much razzle dazzle at the end of the day, what with all the double boilers and letting things sit around to solidify.

I’ve been spoiled by all my 10 minute, 3 ingredient nut butter recipes, and I am already a minimalist to begin with, so I have never used the double boiling method to melt chocolate. More power to ya if you’re of the double boiling persuasion. But I’m getting a little ahead of myself, here…

This delectable delight is similar to the aforementioned pantry pie, in that I basically scrounged around the kitchen for things we already had, and pulled my dusty cupcake liners from their spot on my I’m pretending to preemptively pack for our move pile.

the elements:

a little over 1/2 a bag of semi-sweet chips + 2 tbsp milk + 1 tbsp vanilla

+ peanut butter + sea salt

the low-commitment method: 

I grabbed our smallest sauce pot and turned the stove to ‘1’ and dumped all the chocolate chips into the pan to gauge how much milk I should add. I added milk in 1/2 tablespoon increments and ended up stopping at 2 tablespoons.

Next, I added 1 tablespoon of vanilla extract and an enthusiastic shake of the super cute sea salt jars you can get from Trader Joe’s. I primarily added sea salt because the peanut butter was unsalted.

Oh yah, you should probably be whisking a little bit at this point. And also, I turned up the heat from ‘1’ to ‘3’.

Ok, so you’ve got the chocolate, the milk, the vanilla, and the salt all in a pot heating up. Once the chocolate started to acquire that smooth consistency and deep rich color I removed it from the heat and whisked it a lil’ bit more until there were no more chunks of chocolate.

Then I spooned the chocolate into the cupcake liners until the bottoms were generously covered. I def didn’t skimp on the base level of chocolate, but there was also plenty o’ room still left in the cupcake space.

This is where the lazy part kicks in (in addition to my melting method): I just dolloped the peanut butter right on top of the melted chocolate, then smoothed more chocolate over top.

I figured it would be an ok way to do it and not end up with a full on peanut butter swirl because the peanut butter had been in the fridge and all that was left was the part that settles to the bottom and sticks to the sides of the jar to begin with. Also known as the better portion.

Subsequently, I proceeded to drop the whisk and get salty chocolate on our already dirty linoleum in my attempts to food style the pot I had been working with.

Lastly, I tossed a paper towel over top of the muffin tin and put it on the top rack of the fridge because I’m not so hasty that I’m about to eat melted peanut butter chocolate swirl in it’s liquid form, but I’m also not finna wait all day.

I’m still in the beginning stages of learning to be patient about feeding myself. And anyways, this doesn’t really constitute a meal ~ even though it’s pretty balanced for the most part, what with the protein and fiber and antioxidants and all…

other vital pieces of information: 

1. recipe yields 6 cups with regulation cupcake size circumference

2. recipe is still chillin’ in the fridge, sooo I’m not sure how delicious it will actually be.

I’m sure it’s fine.

~ b


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