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Is there anything better than homemade peanut butter cups, you ask? My answer: YES! Homemade peanut butter CARAMEL cups! They’re ooey gooey, salty and sweet and so indulgent. Bonus: They’re quick and easy to make like these other recipes! I say this often because, let’s face it, who doesn’t love a quick and easy dessert?

I love peanut butter and caramel equally so combining them and adding chocolate is just a perfect match. Caramel is my go-to secret (not so secret anymore) ingredient to add to peanut butter to give it a sweet kick. I LOVE Reese’s peanut butter cups, but I wanted to make a sweeter version. If you’re a hardcore store-bought peanut butter cup fan, just try these and then compare!

How to make Peanut Butter Caramel Cups

So, here’s my version; For the shells, I used dark chocolate because it needs that subtle bitterness to balance out the filling. For the inside, I whisked the peanut butter with the sweet caramel. It’s a really indulgent treat. 

You’ll need some patience during the multiple chill times (and a mini cups silicone mold* or large cups silicone mold* to make them) but don’t worry, you’ll have peanut butter caramel cups to gobble up in no time! And, when you do, they will melt in your mouth. I mean, just look at that gooey peanut butter caramel dripping from the dark chocolate cup. Don’t you just want to go make them right now? 

As always, share if you make these, I’d love to see!

Happy indulging,

Kim x

Yield: 9 mini cups

Peanut Butter Caramel Cups Recipe

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Homemade peanut butter cups are better than store-bought any day! These dark chocolate cups encase a gooey peanut butter caramel filling.

Prep Time 10 minutes

Chill Time 45 minutes

Total Time 55 minutes

Ingredients

Chocolate Shells

• 100g dark chocolate, melted
• 1 tbsp oil of choice
• 1 tbsp condensed milk, optional

Peanut Butter Caramel Filling

• 2 tbsp peanut butter, smooth
• 3 tbsp caramel sauce (dulce de leche)
• 2 tbsp powdered sugar
• 2 tbsp condensed milk
• 1 tsp sea salt, optional

Instructions

1. Melt the dark chocolate until no lumps remain. Let cool slightly.
2. Pour in the oil and condensed milk while lukewarm and stir well.
3. Brush or spoon the chocolate mixture into the sides and base of the molds to make the shell.
4. Refrigerate until it hardens. Repeat step, making sure to fill any gaps. Refrigerate again.
5. Make the filling by whisking all ingredients together until smooth.
6. Fill the chocolate shells inside the mold, almost to the top. Freeze for around 5 minutes.
7. Seal the shells by adding a layer of chocolate to make the cups' base and chill.
8. Repeat this step for a sturdy base. Refrigerate one last time.
9. Enjoy!

Notes

Store in in airtight container in a cool place for up to 2 weeks. Refrigerate in hot climates.

1. Condensed milk is optional but recommended for a softer fudgier shell. If you want a hard crispy shell, omit.
2. If chocolate mixture starts to harden during the chill times, just re-heat slightly.
3. The caramel I used was the 'Carnation' canned caramel, which is actually more similar to dulce de leche.
4. The mold needs to be refrigerated for around 10 minutes after every step to harden the shell and filling.
5. You can freeze instead of refrigerating (for a shorter time).