Homemade Chocolate Candies

Some of my favorite things: The combination of chocolate and peanut butter (normally in cup form). Salted Caramel. Dark Chocolate. Celtic Things.

BEHOLD! Two recipes that contain all of the above in some shape or form! Homemade Milk Chocolate Peanut Butter Cups, Milk Chocolate Peanut Butter + Salted Caramel Cups, Dark Chocolate Salted Caramel Cups (all made with Celtic Sea Salt). Oh – and did I mention I got to make my own Dulce de Leche?

These are much easier than you may think and would make not only great party food (like they did for our Halloween shindig) but also beautiful presents for friends, foes, and family alike.

Read on for the recipe and photos…

Milk Chocolate Peanut Butter Cups

makes 26 – 30 mini cups (I made a half recipe and used mini and normal sized cups)

1 cup peanut butter (not natural or reduced fat – it won’t work…trust me. I used Skippy)

2/3 – 1 cup confectioners’ sugar, sifted

1/2 tsp vanilla

1/2 – 1 tsp sea or kosher salt, optional

16 oz. milk chocolate (your favorite – I found some Ghirardelli at Adam’s Fairacres and knew I had found my perfect match)


  • Combine peanut butter, confectioners’ sugar, vanilla, and salt with a fork. Taste and adjust salt and sugar. Store in fridge until ready to use.
  • Line a mini muffin tin or baking sheet with aluminum candy and/or baking cups.

  • Use a double boiler (or a make shift one – glass bowl over a pan with an inch or so of water) to melt half the chocolate.

  • Drop a teaspoonful of chocolate into the bottom of each liner and use the back of a 1/2 tsp to draw the chocolate up the sides. For the baking cups, drop in 2 teaspoonfuls and use the teaspoon to draw the chocolate up the sides.
  • Refrigerate for 10 minutes.

  • Drop in a teaspoonful of filling into each cup and flatten the top with your thumb. I added a bit of salted caramel to a few, just to see what the combo was like (Oh. my. god. Try this. TRY IT NOW!) and distinguished them with a bit of sprinkled salt on top.

  • Melt the remaining chocolate and drop a teaspoonful over the top of each one. Smooth and refrigerate.

Dark Chocolate Salted Caramel

1 cup dulce de leche (How do you make home made dulce de leche you ask? Stick a sheet of aluminum foil on the bottom of your crockpot, add two cans of sweetened condensed milk (label removed), add enough water to cover the cans + 1 inch or so, turn the crockpot on high for 4 – 6 hours. Yup. It’s that simple)

1/2 – 1 tsp sea or kosher salt, plus a little bit more for sprinkling on top (Celtic Sea Salt is amazing – and worth the price for gourmet flavoring like salted caramel)

16 oz dark chocolate (again Ghirardelli takes the win! The dark chocolate is also much easier to work with…)

Follow the same method as above.

Eat. Devour. Pace yourself. Share with friends. Make a lot.

One Response to “Homemade Chocolate Candies”
Check out what others are saying...
  1. […] Homemade Chocolate Candies « Indulging in Guilty Pleasures… […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

  • Blog Stats

    • 30,639 hits
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 129 other followers