-
1
In a small bowl, mix together the peanut butter and sugar until well combined. Stir in the 3 tablespoons of shredded coconut. Set aside.
-
2
Break up the chocolate and put it into a microwave-safe bowl or mug. Microwave on high for 1 1/2-2 minutes or until fully melted, stopping every 30 seconds to stir and check and see if it is melted. Be careful not to burn the chocolate.
-
3
Line a mini muffin pan with mini liners and set aside (recipe makes 10-12 candies).
-
4
Once chocolate is melted, drizzle a little into the bottom of each muffin liner and using a pastry brush, spoon, or your finger (I used my finger) coat the sides of the cupcake liners with the chocolate. Place the pan in the freezer for 10 minutes to harden.
-
5
Once chocolate is hard, remove the pan from the freezer. Place a small amount (about 1/2 teaspoon) of the peanut butter mixture into the center of each chocolate-coated cup. Dip your finger in a little water and flatten the peanut butter mix into the chocolate cup. The water helps the peanut butter not the stick to your finger. Then drizzle more melted chocolate over until the peanut butter is covered. Repeat for all of the remaining peanut butter cups. Use a small offset spatula, spoon, or your finger to smooth out the tops. Top each candy with some flaked coconut (as much as you like) before sprinkling with some sea salt.
-
6
Place candy cups back into the freezer for 10-15 minutes to harden, then transfer into the refrigerator until ready to serve. Serve cold.
-
7
Notes:
-
8
- I used Lindt 70% intense dark and Ghirardelli 60% bittersweet chocolate for mine. Use what chocolate you prefer.
-
9
-I used natural creamy peanut butter (decrease sugar if using a sweetened peanut butter).
-
10
- You could use sweetened coconut flakes.
