Line a mini muffin tin with paper liners or use silicone molds.

Chop chocolate if not using chips for even melting.

Melt the chocolate gently over a double boiler, stirring frequently until smooth and glossy.

Add a pinch of salt to the melted chocolate and stir in.

Spoon about 1 teaspoon of melted chocolate into each cup, spreading evenly to cover the bottom.

Tap the tray gently on the counter to level the chocolate, then refrigerate for 10 minutes until set.

In a medium bowl, combine peanut butter, powdered sugar, melted butter, and a pinch of salt.

Stir until completely smooth and creamy. Adjust powdered sugar if you prefer firmer filling.

Remove the tray from the fridge and spoon about 1 tablespoon of peanut butter filling on top of the chocolate layer in each cup.

Smooth the surface with a small spatula or spoon, leaving some room around the edges for the final chocolate layer.

Spoon the remaining melted chocolate over the peanut butter, sealing the filling completely.

Tap the pan gently again to level the chocolate.

Refrigerate the cups for at least 1-2 hours until fully set.

Carefully remove the hardened peanut butter cups from the molds or liners.

Let them sit at room temperature for a few minutes before eating to enhance the creamy texture.

Store leftovers in an airtight container in the refrigerator.