Chocolate-Covered Salted Peanut Caramel Cups

Recipe Source: David Lebovitz

Decadent gooey salted peanut caramel filling wrapped in a chocolate shell---they are definitely a crowd pleaser. The caramel filling is, for me, sweet enough, so I chose bitter chocolate to make the crust, but milk, half bitter or even white chocolate will work too.

• 100 g Heavy cream
  
• 100 g Granulated sugar
  
• 60 ml Water
  
• 1/2 tbsp Inverted sugar syrup or corn syrup
  
• Pinch of sea salt
  
• 100 g Roasted salted peanuts, roughly chopped
  
• 250 g 70% Dark chocolate
  ©angiesrecipes, chopped (or white chocolate)
  

1. Make the salted peanut caramel by warming the cream in a microwave, and setting it aside. Cook the water, sugar, syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown.
   
2. Remove from heat and immediately whisk in the hot cream in a slow, steady stream. Cool until warm and pourable, then add the chopped peanuts.
   
   
3. In a clean, dry bowl set over simmering water melt the chocolate until smooth. Put half teaspoon of the chocolate in the bottom of a small paper baking cup. Use a small spoon to move the chocolate around and coat the bottom and sides with an even layer of chocolate. Chill the cups to firm up the chocolate.
   
4. Once firm, in each cup, put a bit of the salted peanut filling, enough so that it will reach about 2/3rds of the way to the top of the cup. Add enough chocolate to cover the filling. Sprinkle with flaky sea salt if desired.

Chocolate-Covered Salted Peanut Caramel Cups