Dill Pickle Peanut Butter Cups Recipe
Love sweet and salty treats? These Dill Pickle Peanut Butter Cups are a fun twist on a classic! 🍫🥒 Creamy peanut butter with a tangy hint of pickle juice, wrapped in smooth chocolate for the ultimate sweet, salty, and tangy combo. A must-try for adventurous food lovers!
Ingredients
For the Chocolate Shell:
- Milk or dark chocolate chips – Smooth rich chocolate coating.
- Coconut oil – Helps create a silky easy-to-melt texture.
For the Peanut Butter Filling:
- Creamy peanut butter – The base of the filling.
- Powdered sugar – Adds sweetness and structure.
- Butter melted – Ensures a smooth, creamy consistency.
- Dill pickle juice – The secret ingredient for a tangy twist!
- Salt – Enhances flavor balance.
- Dried dill optional – Adds an extra pickle kick.
Instructions
1️⃣ Melt the Chocolate:
- Melt the chocolate chips and coconut oil in a microwave or double boiler. Stir until smooth.
2️⃣ Prepare the Filling:
- In a bowl, mix peanut butter, powdered sugar, melted butter, pickle juice, salt, and dried dill (if using). Stir until smooth.
3️⃣ Assemble the Cups:
- Line a muffin tin with cupcake liners.
- Spoon a small layer of melted chocolate into each liner and chill for 5 minutes until set.
4️⃣ Add the Filling:
- Spoon the peanut butter-dill mixture over the chocolate base.
- Cover with another layer of melted chocolate until fully coated.
5️⃣ Chill & Set:
- Refrigerate for 15-20 minutes or until the cups are firm.
- 6️⃣ Enjoy!
- Peel off the liners and take a bite—sweet, salty, and tangy goodness in every bite!
Notes
- For Extra Pickle Flavor – Sprinkle dried dill or flaky sea salt on top before the chocolate sets.
- Use Dark Chocolate – If you prefer a richer, less sweet flavor.
- Adjust Pickle Intensity – Start with 2 teaspoons of pickle juice and add more to taste.
- Storage – Keep refrigerated for up to 1 week or freeze for up to 3 months.