Ingredients:

  • 340g (12 oz) semi-sweet chocolate chips, good quality
  • 1 tablespoon coconut oil (optional, for smoother melting)
  • 225g (1 cup) creamy peanut butter
  • 85g (½ cup) powdered sugar
  • 30g (2 tablespoons) unsalted butter, softened
  • ¼ teaspoon salt

Instructions:

  1. Melt the Chocolate (First Layer): Combine chocolate chips and coconut oil (if using) in a microwave-safe bowl. Melt in 30-second intervals, stirring in between, until smooth. Alternatively, use a double boiler.
  2. Pour and Chill (First Layer): Divide the melted chocolate evenly among the prepared ramekins, coating the bottom and sides. Place in the freezer for 15 minutes to set.
  3. Make the Peanut Butter Filling: In a medium bowl, beat together peanut butter, powdered sugar, softened butter, and salt until smooth and creamy.
  4. Fill the Cups: Remove the ramekins from the freezer. Divide the peanut butter filling evenly among the partially frozen chocolate shells. Gently press down to create an even layer.
  5. Melt the Chocolate (Top Layer): Melt the remaining chocolate chips and coconut oil (if using) as before.
  6. Cover with Chocolate (Top Layer): Pour the melted chocolate over the peanut butter filling, spreading evenly to completely cover.
  7. Chill: Return the filled ramekins to the freezer for at least 30 minutes to allow the chocolate to set completely.
  8. Unmold: Once set, gently unmold the Giant Peanut Butter Cups from the ramekins. If they are stuck, run a thin knife around the edge to loosen them.