Chocolate-Covered Salted Peanut Caramel Cups

Directions

1. In a clean, dry bowl set over simmering water , melt the chocolate until smooth. 2. Put a dab of the chocolate about the size of a shelled hazelnut in the bottom of a small paper baking cup. 3. Use a small spoon, or a brush, to move the chocolate around and coat the bottom and sides with an even layer of chocolate. Chill the cups to firm up the chocolate. 4. Once firm, in each cup, put a bit of the salted peanut filling, enough so that it will reach about 2/3rds of the way to the top of the cup. 5. Depending on how soft the filling is, rap the sheet of cups on a folded kitchen towel to level the tops. If the filling is too thick, use a spoon to smooth out the filling. 6. Add enough chocolate to cover the filling, and once again, rap the sheet on the countertop to level to tops and enclose the filling. 7. Sprinkle with flaky sea salt, such as fleur de sel. 8. Chill until firm.