Sea Salt Peanut butter Cups

4 Tbsp Butter

1 cup Peanut Butter

1 cup Confectioner's Sugar

1/3 cup Finely Ground Almond Flour

1 cup Chocolate Chips

1 tsp Coconut Oil or Butter

Flaky Sea Salt

I like to melt over a medium-low. You can use salted or unsalted butter! Adjust the amount of sea salt you add at the end to your taste. 

Continue cooking the butter after it has melted and stir continuously. The butter will foam up, and after that cook a bit more until you have beautifully browned, sweet-smelling butter. Pull it off the heat when you think it's ready. 

I prefer chunky peanut butter, but choose your own adventure! You could even try it with other nut or seed butters! The peanut butter will melt as you stir it in.

The filling will be warm! An actual chef would weigh out the filling and divide it evenly, ending up with 18. I eyeball it and usually end up with 16. 

Tap the bottom of the pan on the counter a few times to get the dough to spread out more evenly in the cups. Set aside.

I use whatever chocolate and/or chocolate chips I have on hand. This might be a mix of  leftover dark and semi-sweet with a handful  of white... use whatever you prefer!

Microwave chocolate in a glass container for 30-second intervals, stirring between each interval, until it's all melted and free of lumps. For my microwave, this takes around 90 seconds. It's a little lumpy when I pull it out of the microwave, but the remaining chocolate lumps melt as I stir.

I prefer a ratio of 2/3 peanut butter filling to 1/3 chocolate. You may have a bit of chocolate left over at the end, or you can distribute the remaining chocolate over the cups to get a thicker layer of chocolate. 

I use a generous pinch of fancy seat salt flakes, but use your preferred salt in the amount you like!

Enjoy!