The Original Recipe

Prepare chocolate

Place 1 1/2 cups of the milk chocolate chips in a heatproof bowl. Reserve remaining 1/2 cup for topping. Set a small saucepan with an inch of simmering water (double boiler) and place the bowl over it, making sure the bowl bottom doesn't touch the water. Stir chocolate occasionally until smooth and fully melted, about 4–6 minutes. If using, stir in the neutral oil or cocoa butter for a glossy, smoother melt. Remove bowl from heat and set aside to cool slightly (2 minutes).

Mix peanut butter center

In a separate medium bowl, combine the creamy peanut butter, softened unsalted butter, powdered sugar, and salt. Stir vigorously until the mixture is smooth, cohesive, and slightly firm — about 1–2 minutes. If the mixture is too stiff, add 1/2 teaspoon of warm water or 1/2 teaspoon more softened butter to reach a scoopable consistency.

Form centers

Use a tablespoon or small cookie scoop to portion the peanut butter mixture into 12 equal mounds (about 1 tablespoon each). Place them on a parchment-lined baking sheet and flatten slightly into discs with the back of the spoon so they will sit flat inside chocolate shells. Chill in the refrigerator for 10–15 minutes to firm up, or 5–7 minutes in the freezer.

Coat with chocolate

Working quickly but carefully, spoon about 1 teaspoon of melted chocolate into each paper cup to create a base layer. Tap the tray gently to level the chocolate. Pick up a chilled peanut butter disc with a fork, let excess chocolate drip back into the bowl, then place the disc on top of the chocolate base. Spoon more melted chocolate over the top to fully enrobe the peanut butter, smoothing the surface with the back of the spoon. If chocolate begins to thicken, rewarm briefly over the double boiler (remove from heat while stirring).

Add toppings and set

While the top layer of chocolate is still wet, sprinkle a pinch of the finely chopped roasted peanuts onto each candy for extra crunch (optional). You can also sprinkle a tiny pinch of sea salt flakes on a few pieces for contrast. Sprinkle the reserved 1/2 cup of chocolate chips finely by pressing a couple into a few centers if you prefer visible pieces. Transfer the tray to the refrigerator and chill until chocolate is completely set, about 20–30 minutes.

Once set, remove the candies from the refrigerator and let sit at room temperature 5 minutes before serving to soften slightly for best mouthfeel. Peel away paper cups if desired and place on a serving plate.

Store finished candies in an airtight container layered with parchment between layers. Keep refrigerated for up to 2 weeks or frozen for up to 3 months. If frozen, thaw in the refrigerator overnight before bringing to room temperature for 10–15 minutes prior to serving.