Dark Chocolate Peanut Butter Cups with Maple & Sea Salt

These dark chocolate peanut butter cups with maple and sea salt are an easy no-bake treat made with simple ingredients and irresistible flavor.

There’s something timeless about the combination of chocolate and peanut butter. It hits every note: rich, creamy, sweet, and just a little salty. These Dark Chocolate Peanut Butter Cups take that classic pairing and elevate it with natural ingredients, maple sweetness, and a touch of flaky sea salt. The result is a treat that feels indulgent yet wholesome — perfect for satisfying cravings without relying on ultra-processed candy.

If you’ve ever grabbed a peanut butter cup from the store and wished for something less sugary and more balanced, this recipe delivers. With a dark chocolate base, a naturally sweetened peanut butter center, and a silky milk chocolate top, these bite-sized treats are perfect for entertaining, meal prep desserts, or an afternoon pick-me-up.

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Why You’ll Love This Recipe

• Perfect sweet-salty balance thanks to flaky sea salt.
• Naturally sweetened filling using maple syrup instead of refined sugar.
• No baking required, making it quick and approachable.
• Portion-controlled treats made in a mini muffin tin.
• Freezer-friendly for make-ahead convenience.
• Customizable with different nut butters or chocolate varieties.

These peanut butter cups taste like a gourmet version of the classic candy — richer, more complex, and made with ingredients you can feel good about.

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A Breakdown of the Ingredients

Peanut Butter Layer

Natural Peanut Butter
Provides creamy texture and nutty richness. Choose a drippy, natural peanut butter without added sugars or oils.

Maple Syrup
Adds gentle sweetness and depth. Maple syrup pairs beautifully with peanut butter and keeps the filling smooth.

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Bottom Chocolate Layer

Dark Chocolate Chips
Forms the sturdy base and adds rich cocoa flavor. Dark chocolate balances the sweetness of the filling.

Coconut Butter or Coconut Oil
Helps the chocolate melt smoothly and creates a glossy, snappy finish.

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Top Chocolate Layer

Milk Chocolate Chips
Adds creamy sweetness and contrast to the darker base layer.

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Finish

Flaky Sea Salt
Enhances flavor and provides a gourmet touch. A small sprinkle elevates every bite.

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How to Make Dark Chocolate Peanut Butter Cups

1. Mix the Peanut Butter Layer

In a small bowl, stir together peanut butter and maple syrup until smooth and creamy. Set aside.

2. Melt the Dark Chocolate

Combine dark chocolate chips and coconut butter in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each, until smooth.

3. Create the Base

Line a mini muffin tin with paper liners. Spoon about 1 tablespoon of melted dark chocolate into each cup. Gently tap the pan to spread evenly.

Freeze for 5–7 minutes, just until set.

4. Add the Peanut Butter Layer

Spoon 1–2 teaspoons of the maple peanut butter mixture onto each chocolate base. Gently flatten with the back of a spoon.

5. Melt and Add the Top Layer

Melt the milk chocolate chips using the same method as above. Spoon over the peanut butter layer, ensuring it is fully covered.

6. Finish & Set

Sprinkle lightly with flaky sea salt.

Refrigerate or freeze for 20–30 minutes until firm. Remove liners and enjoy!

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How to Store the Peanut Butter Cups

• Refrigerator: Store in an airtight container for up to 2 weeks.
• Freezer: Freeze for up to 3 months. Thaw for a few minutes before eating.
• Room temperature: Best served slightly chilled to maintain structure.

Because these cups contain natural peanut butter and chocolate, keeping them cool helps preserve texture and freshness.

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Tips for Making the Recipe

✔ Use natural peanut butter for the best flavor and texture.
✔ Stir chocolate frequently to prevent overheating.
✔ Don’t overfill layers to keep clean, distinct layers.
✔ Freeze briefly between layers for neat assembly.
✔ Use silicone molds for easy removal.
✔ Add texture by sprinkling crushed peanuts or cacao nibs on top.

For a darker, more sophisticated flavor, swap the milk chocolate top for additional dark chocolate.

More No-Bake Treats

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FAQs

Can I use almond or cashew butter instead?

Yes! Almond butter, cashew butter, or sunflower seed butter work beautifully.

Are these refined sugar-free?

They can be. Use refined sugar–free chocolate to keep the recipe free of refined sugars.

Can I make these dairy-free?

Absolutely. Use dairy-free chocolate chips for both layers.

Why add coconut oil to the chocolate?

It improves melting, creates a glossy finish, and helps the chocolate set smoothly.

How do I keep the layers neat?

Freeze each layer briefly before adding the next to maintain clean separation.

Can I make these in regular muffin tins?

Yes, but increase the filling amounts and chilling time.