Chocolate-Covered Salted Peanut Caramel Cups

Ingredients

• 12 ounces bittersweet or semisweet chocolate,
• 1/2 cups
• Fleur de sel,

Directions

1. Set a clean, dry bowl over simmering water, or use a microwave, and melt the chocolate until it is completely smooth.
2. Drop a small dab of chocolate, roughly the size of a shelled hazelnut, into the base of a small paper baking cup.
3. Using a small spoon or a brush, spread the chocolate so it covers the bottom and sides in an even coat. Chill the cups until the chocolate firms.
4. When the chocolate has set, spoon salted peanut filling into each cup, adding enough to come about 2/3 of the way up. No need to fuss over exact amounts; it is candy, and it should be fun to make.
5. If the filling is soft, tap the sheet of cups on a folded kitchen towel to even out the tops. If it is too thick to settle, smooth the filling with a spoon.
6. Spoon chocolate over the filling until it is covered, then tap the sheet on the countertop to even the tops and seal everything inside.
7. Scatter fleur de sel, or another flaky sea salt, over the tops.
8. Chill until firm.