Adapted from fitbie.com
⁄2 cup salted, unsweetened crunchy peanut butter
tablespoons confectioners’ sugar
cups chopped semisweet chocolate or 60% dark chocolate
Flaky sea salt
1. In a small bowl, use a fork to thoroughly mix the peanut butter and sugar. Refrigerate. Fashion a double boiler for melting the chocolate. I nestle a metal bowl above a pot of hot, but not boiling, water. (Be careful to slowly melt your chocolate -- too much heat can burn and ruin it. And don’t allow even the tiniest splash of water to touch the chocolate, or it will seize up and never melt.) 2. Place 48 mini (1") baking cups onto a tray or baking sheet, doubling them up so you have 24 cups. Doubling the papers makes for extra stability. Pour a little less than 1⁄2 teaspoon of the melted chocolate into each mini baking cup -- just enough to coat the bottoms with a thin layer of chocolate. Let cool in the refrigerator for 15 minutes. 3. Scoop 24 teaspoon-size balls of peanut butter into the centers of each baking cup, on top of the chilled chocolate base. Keep in mind that the peanut butter mound should be narrow enough to allow another layer of chocolate to ooze down around the edges. 4. Pour melted chocolate over the tops and down around the sides of the peanut butter to enclose it. Sprinkle a few flakes of sea salt over each peanut butter cup. Refrigerate again until firm.