Food Photography

Delicious homemade mini peanut butter cups! This recipe is so easy. You’ll need chocolate chips, peanut butter and maple syrup (I add flaky sea salt, too). Recipe yields 15 mini candies; multiply as necessary.

INGREDIENTS
2 tablespoons peanut butter*
2 tablespoons maple syrup or honey
6 ounces chocolate (that’s 1 cup regular-sized chocolate chips)

INSTRUCTIONS

1. In a small bowl, combine the peanut butter and maple syrup, and stir until well blended. Fill a mini cupcake pan with liners or arrange mini cupcake liners on plate(s) like I did.
   2 ) Melt the chocolate (I did this in the microwave in 30-second bursts, stirring after each one, or you can use a double boiler on the stove).
2. Fill the bottom of each cup with 1 teaspoon of the melted chocolate. Add a small dollop of the peanut butter mixture in the center (about ½ teaspoon), then top it with another teaspoon of the chocolate.
3. Freeze the candies for 5 minutes. Sprinkle sea salt lightly over the tops (if using), then freeze until firm, about 25 minutes more. Now they’re ready to eat!
   5 ) If you won’t be serving them all immediately, transfer them to a container or sealed bag. Store at room temperature for up to 1 week, or in the refrigerator for up to 2 months.