Honey Roasted Peanut Butter Cups

• 7 ounces, weight Semi-sweet Chocolate
• 15 pieces Candy/mini Muffin Paper Cups
• 1/2 cups Honey Roasted Peanut Butter, Natural
• 2 Tablespoons Confectioners Sugar
• 1-1/2 Tablespoon Honey
• 1/2 teaspoons Vanilla Bean Paste
• 1 pinch Kosher Salt
• 1 pinch Fine Sea Salt, Gray Or Flaked, For Garnish

1. Place chocolate in a heat safe bowl over a pot of simmering water(with about an inch of simmering water in it) and heat until melted and smooth. Make sure the bowl doesn't touch the simmering water. Or you can use a double boiler for this.
2. Spoon a teaspoon of melted chocolate into the bottom of a paper liner. Then roll and tilt the chocolate up the sides of the liners until covered, about 3/4 of the way up the liner. Set liner in a mini muffin tin to hold its shape. Repeat with remaining chocolate and liners. Reserve remaining melted chocolate and set aside. Place chocolate filled liners in the refrigerator to harden while preparing the peanut butter filling (5-10 minutes).
3. To prepare the filling, combine peanut butter, sugar, honey, vanilla bean paste and kosher salt together in a small bowl. Scoop out a teaspoon amount of filling (approximately 1/2 ounce) and roll between your hands forming small spheres. Press to flatten. Repeat. Set aside.
4. Remove the liners from the refrigerator and place a disk of peanut butter filling onto the center of each chocolate candy cup. Spoon reserved melted chocolate into each cup until filled, and smooth the top. Sprinkle with sea salt. Chill in the refrigerator to set.
5. Serve immediately or freeze for 2-3 days.
6. Recipe inspired by the book Good Things (Best of Martha Stewart), 1997.

chocolate, paper, honey, confectioners sugar, honey, vanilla bean paste, kosher salt, salt

Taken from tastykitchen.com/recipes/desserts/honey-roasted-peanut-butter-cups/ (may not work)