# What You Need:
→ Chocolate Layer
01 - 10 oz semisweet or milk chocolate, chopped or chips
02 - 2 tablespoons coconut oil or unsalted butter
→ Peanut Butter Filling
03 - 1/2 cup creamy peanut butter
04 - 2 tablespoons powdered sugar
05 - 1 tablespoon unsalted butter, softened
06 - 1/2 teaspoon vanilla extract
→ Salted Caramel
07 - 1/2 cup granulated sugar
08 - 2 tablespoons unsalted butter
09 - 1/4 cup heavy cream
10 - 1/4 teaspoon fine sea salt
→ Topping
11 - Flaky sea salt for sprinkling
# Directions:
01 - Line a muffin tin with 12 paper liners.
02 - Melt chocolate and coconut oil or butter together in a heatproof bowl over simmering water, or microwave in 30-second bursts until smooth.
03 - Spoon about 1 tablespoon melted chocolate into each liner, tilting to coat the bottom. Chill in the freezer for 10 minutes to set.
04 - In a bowl, mix peanut butter, powdered sugar, butter, and vanilla until smooth. Divide into 12 portions and flatten into small discs.
05 - In a saucepan over medium heat, melt sugar until golden, swirling occasionally without stirring. Add butter, stirring until melted. Slowly add cream which will bubble, then whisk until smooth. Stir in fine sea salt and let cool for 10 minutes.
06 - Place a peanut butter disc onto each chilled chocolate base. Top with about 1 teaspoon cooled caramel.
07 - Cover each cup with remaining melted chocolate, smoothing tops.
08 - Sprinkle with flaky sea salt.
09 - Chill in refrigerator for at least 30 minutes until fully set.
10 - Store in an airtight container in the refrigerator for up to one week.
