p e a n u t b u t t e r c u p s

I found a recipe for peanut butter cups posted on design*sponge a week or so ago and I just HAD to make them. It never occurred to me that they would be so simple to make, not to mention fun! So here is my version, adapted from Ashley English’s recipe. They taste delicious.

 

 

P E A N U T B U T T E R C U P S

200g dark belgian chocolate

200g milk belgian chocolate

2-3 plain digestive biscuits

1 cup crunchy peanut butter

1/2 cup vanilla infused icing sugar, sifted

generous pinch Maldon sea salt

 

L I N E a muffin tray with 12 paper cases.

Take 100g dark and 100g milk, and C H O P into pieces. Place in a double boiler and melt the chocolate stirring it well to combine.

Pour a tablespoon of M E L T E D chocolate into each paper case and roll it around the sides by tilting each case in your hands, or use a pastry brush to get the chocolate about two thirds up the sides. Cover the tray in cling film and put in the fridge for about 15 minutes or until set.

Place your biscuits in a ziplock bag and S M A S H them with a rolling pin until they form fine crumbs. Put into a large bowl with the icing sugar, peanut butter and salt. Combine well and use your hand to help bring it all together into a smooth ball. Cut into 12 equally sized  pieces, and roll each one into a small ball.

Take the tray out of the fridge and D R O P a ball of filling into each case, pressing gently to flatten a little.

Now get the remaining chocolate, and M E L T in the double boiler as before. Once melted, and stirred well, pour a little over each cup until you’ve used up all the chocolate. It should cover the filling so you have none poking through the surface. Give the tray a gentle shake from side to side to knock out any air bubbles. Cover the tray in cling film and place it flat in the fridge for about an hour to set.

Makes 12. Lasts about 12 minutes.