Lettuce Shoppe Food Spot: Dark Chocolate Peanut Butter Cups topped with edible flowers

These homemade pb cups are filled with a salted honey pb and topped with beautiful, edible flowers. What's not to love?

For this recipe you will need:

2 cups dark chocolate
4 tablespoons good butter
2/3 cup cream or half and half
1/2 jar (I used Teddy) peanut butter
1/4 cup raw honey
lavender and edible flowers (optional) about a handful (enough to top 12 cups)

You will also need paper muffin cups and a muffin tin (average size) for 6 or 12. This makes 12 cups but you could make them in batches.

Note that you can also make these with any kind of chocolate you would like.

Also, I made these fudge-y on purpose which means they need to be keep at a cool temp however, if you want the cups to set more and handle a little heat- or just to have more of a snap you can cut the butter and cream in half.

First, line your (12) muffin molds with paper liners. Mix in a separate bowl peanut butter, honey and some coarse salt (for that Reese's effect). Set aside.

In a double boiler or just over med-low heat in a heavy bottom pot add chocolate, butter and cream. You could hit this with a pinch of salt as well. Use a spatula to continually scrape the sides and bottom of the pot. You will want the chocolate to get glossy and smoothly melted.

Almost there!Pour half of the mixture into the bottom of these 12 molds- it's easy to eyeball it and it doesn't have to be perfect. Now take the pb mixture that's been set aside. Put a dollop sized spoonful in the center of the molds that have had chocolate poured into them. Don't try to spread it- just let it sit as it falls. Now use the remainder of the chocolate to pour over the pb. Top with lavender and edible flowers :)