Put the candy mold into the freezer to chill.

Using a double boiler, heat the chocolate slowly, stirring until it melts.

Once the chocolate is melted, remove the top portion of the double boiler from the heat and wipe off the bottom to remove any moisture. Water and chocolate don't mix!

Remove the candy mold from the freezer and start to fill each well with about ½ teaspoon of melted chocolate. Use the backside of a small spoon to coat the sides of the mold. When all the cups are poured, place the mold into the freezer for 5 minutes.

While the chocolate is chilling, add your nut butter of choice to a zip lock sandwich baggie. Cut a small piece of one of the corners out to create a homemade piping bag. Remove the chocolate from the freezer and fill the cups about ¾ of the way with the nut butter. When they are all filled, tap the entire candy mold against the counter a couple times to level the nut butter. Fill in any cups that need more nut butter. Sprinkle with a couple grains of sea salt in each cup. Not too much- they will be too salty! Place the candy mold into the freezer for 5 minutes to firm up a bit.

Remove the candy mold from the freezer. When you pick up the double boiler, make sure the moisture is wiped off the bottom! Add a dollop of chocolate to the top of each cup. I used an offset spatula to even out all the tops. When they are all leveled, place in the freezer for 30 minutes to firm up.

Remove from the freezer. Place 2 paper towels out on the countertop, still attached to one another. Turn the candy mold over and lightly tap one side against the counter, on top of the paper towels. The homemade peanut butter cups should just fall right out of the mold. Flip the mold over and tap again to get the remaining peanut butter cups to fall out.

Take a bite, smile and enjoy.