DIY Chocolate: Two Ways: Triple Chocolate Peanut Clusters and homemade Peanut Butter Cups! Perfect for Valentine’s Day!
No Valentine’s Day goes by without chocolate. I actually practice this thinking almost everyday. . in moderation.
So, here are two recipes I wanted to share with you today. . because if you haven’t made chocolate at home by yourself, you’re in for a treat. . because it’s so easy!!! I hope you enjoy one of these chocolate treats for yourself today!
Happy Valentine’s Day!!
Triple Chocolate Peanut Clusters! This recipe is from my friend and fellow blogger, Paula over at 
And no Valentine’s Day is complete for me without peanut butter + chocolate!! Here are some Homemade Chocolate Peanut Butter Cups!
Homemade Chocolate Peanut Butter Cups
You can really use any chocolate combination you like. The better quality chocolate it is, the better the chocolate peanut butter cups will taste! This recipe will make 12 regular sized chocolate peanut butter cups (similar to a 12 count muffin tin size).
Servings: 12 cups
Ingredients
- 4 oz semi-sweet chocolate
- 4 oz bittersweet chocolate
- 4 oz milk chocolate
- 1/2 cup creamy peanut butter or all natural crunchy peanut butter
- Maldon sea salt optional
- mini or regular sized cupcake liners
Instructions
- Prepare your muffin tin with the cupcake liners.
- Break all of your chocolate into pieces and place HALF of each chocolate into a microwave safe bowl. Microwave in 30 second intervals, stirring after each 30 second interval. You will likely only need to heat for 2-3 :30 intervals. Once melted, stir well and pour into a liquid measuring cup for cleaner pouring into the cupcake liners. Pour a thin layer of chocolate into each cupcake liner. Spread with a small spoon to even out if needed.
- Chill in the refrigerator until firm for about 30 minutes. Once cooled and solidified, drop about a teaspoon or two of the peanut butter into each cup, and smooth until flat.
- Melt the remaining chocolate in the microwave the same way you did previously. Once you have the melted chocolate, top the peanut butter with the melted chocolate and smooth down and make a slight swirl with a small spoon and sprinkle with very little Maldon sea salt. Chill in the refrigerator one last time until the chocolate is completely firm; for at least 30 minutes to an hour.
Recipe adapted from 
