Recipe

Step 1: Roughly chop the chocolate and melt it in a double boiler (or in a bowl placed over a pot of boiling water), stirring it until it’s smooth and creamy.

Step 2: Blend the peanut butter and cream cheese together in a food processor. Add the sea salt, honey and vanilla and blend until smooth.

Step 3: Using a pastry brush, coat the insides of the 12 foil liners with melted chocolate, placing the coated liners in the muffin tin as you work. Only paint the chocolate on about 1/4″ thick — just thick enough to support the filling. When they cool and harden they will from a chocolate shell (about 15 minutes in the fridge). You will have enough melted chocolate left for the tops of the cups.

Step 4: Fill the hardened chocolate shells with the cream cheese mixture and chill again (for another 15 minutes).

Step 5: Re-melt the remaining chocolate (you can even do this step the next day) and top each hardened peanut butter cup with melted chocolate, spreading it to seal the edges. Chill again until chocolate top has hardened (about 30 minutes).

Watch Lynda Reeves demonstrate this recipe on Online TV.