Bittersweet Chocolate, Peanut Butter & Butterfinger Cups


  • Nonstick cooking spray
  • 28 ounces bittersweet chocolate, roughly chopped
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup creamy, salted peanut butter, cold
  • 6-ounce Butterfinger candy bar, chopped


  1. Lightly grease a muffin pan with nonstick cooking spray, blotting any pools of oil with a paper towel. Set aside.
  2. In a large stainless steel mixing bowl set over a pot of barely simmering water (making sure that the bottom of the bowl does not touch the water), melt chocolate until smooth. Stir in butter until fully incorporated.
  3. Using a 2 tablespoon measure, pour the melted chocolate into the bottom of each mold. Place into the refrigerator to set for 10 minutes.
  4. Remove the muffin pan from the refrigerator. Add 1 teaspoon of peanut butter into the center of each mold. Top with 1 teaspoon of Butterfingers. Top with 2 tablespoons of melted chocolate, making sure to cover the filling. Use the back of a spoon to smooth the surface if necessary. Add a sprinkle of Butterfingers on top.
  5. Refrigerate for 30 minutes until set.
  6. Use a small offset spatula to remove the chocolate cups from the mold. Store at room temperature.