I found these delish bites over at David Lebovitz’s website. He has some of the most scrumptious recipes, that you just have to try. To get you started I thought I would share the yummy recipe for theses Chocolate-Covered Salted Peanut Caramel Cups. I love, love love these! How can you possibly resist chocolate, peanuts and caramel? I am not that strong-willed when it comes to chocolate, which is why I don’t think I can make these that often. I hope you enjoy these as much as I did.
Here’s the recipe
Serving: About 25 cups
This recipe is adaptable to any relatively thick caramel filling. Dulce de leche would work, and some folks fill these with peanut butter. (See links, below.) Don’t melt down chocolate chips, which are formulated to hold their shape when heated, and you’ll find the chocolate too sludgy to work with.
Depending on the size of the cups, and how generous you are, you may get a few more, or a few less, than indicated.
12 ounces (340g) bittersweet or semisweet chocolate, chopped
1/2 cup (125g) salted peanut caramel
Fleur de sel, or another flaky sea salt
1. In a clean, dry bowl set over simmering water (or in a microwave), melt the chocolate until smooth.
2. Put a dab of the chocolate about the size of a shelled hazelnut in the bottom of a small paper baking cup.
3. Use a small spoon, or a brush, to move the chocolate around and coat the bottom and sides with an even layer of chocolate. Chill the cups to firm up the chocolate.
4. Once firm, in each cup, put a bit of the salted peanut filling, enough so that it will reach about 2/3rds of the way to the top of the cup. (Don’t have to stress to much about exact amounts; it’s candy and it supposed to be fun to make.)
5. Depending on how soft the filling is, rap the sheet of cups on a folded kitchen towel to level the tops. If the filling is too thick, use a spoon to smooth out the filling.
6. Add enough chocolate to cover the filling, and once again, rap the sheet on the countertop to level to tops and enclose the filling.
7. Sprinkle with flaky sea salt, such as fleur de sel.
8. Chill until firm.
Store the cups in the refrigerator until about thirty minutes before ready to serve. They’ll keep for about two weeks in the refrigerator. They can also be frozen.
Note: Left at room temperature for a few hours or more, the chocolate can “bloom.” To avoid that, you may wish to temper the chocolate, which isn’t necessary if you store them in the refrigerator and take them out shortly before serving.
Variation: Use milk chocolate instead of the bittersweet or semisweet chocolate.