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Peanut Butter Cluster Cups

Total Time 30 minutes
Servings 12


  • 12 ounces good quality chopped chocolate or chocolate chips milk, semisweet or dark
  • 2 teaspoons shortening I use non-hydrogenated
  • 1/2 cup peanut butter
  • 2 Tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/2 cup whole salted roasted peanuts
  • fleur de sel to taste


  1. Line a regular size muffin pan with 12 paper liners or use silicone cups placed on a tray.
  2. Melt chocolate and shortening in a microwave safe bowl stirring at 15-30 second intervals until chocolate is melted and creamy.
  3. In another microwave safe bowl, heat the peanut butter, butter and salt until the butter is melted. Stir.
  4. Add the powdered sugar to the peanut butter mixture and stir until combined. Put in the refrigerator to set up a bit while you begin to fill your cups.
  5. Place about a tablespoon of melted chocolate into each cup. Reserve the balance for the topping.
  6. Remove the peanut butter filling from the refrigerator and place a generous heaping teaspoon or more of the mixture on top of the chocolate. You should have no left over filling.
  7. Gently tap the top of the peanut butter mixture with the tip of a spoon to get it to settle into the chocolate and flatten any mounds.
  8. Mix a generous half cup of peanuts (or more depending on the amount of chocolate you have left) into the remaining chocolate mixture until all peanuts are well coated.
  9. Place about a tablespoon of the chocolate peanut mixture on top of the peanut butter mixture. Once you have completely filled all of your cups, tap the pan or the cups on the counter to get all of the chocolate to settle evenly into the cup, making sure you’ve completely covered the peanut butter filling.
  10. Sprinkle a small pinch of fleur de sel on top of each cup and refrigerate for at least 15 minutes or until set.

Recipe Notes

*I used a natural peanut butter that did not need to be stirred.

*I don't use the kind that needs stirring, but I would suspect that it would be fine for this recipe.

*Store tightly covered in the refrigerator for up to a week.

Recipe from The Merchant Baker, Copyright © 2014