Tuesday, October 4, 2011

Chocolate Peanut Butter Cups

When it comes to chocolate combinations, I don't think there are many ways of failing.
It's a little bit like salt. Chocolate is one of those universally good all rounders. You can put it with just about anything and it's bound to taste amazing.
I know there would be plenty of people disagreeing with that statement. People who would retch at the thought of orange and chocolate together for instance. I cant think of much that would be more delicious!
Here in Australia, there hasn't been much of the peanut butter and chocolate combination floating around. I know in America Reese's Peanut Butter Cups are popular and you can even buy peanut butter flavoured chocolate melts. I've recently seen Reese's Peanut Butter cups hit the shelves in some stores here but am yet to try one. The other day I was tempted by the thought and just had to try them out. But heavily pregnant and car-less little me was house bound...with all the ingredients.
Anyway, these tiny little peanut butter cups delighted the sock off me. So tasty!


1 cup chocolate chips
1/2 cup plus 2 tbsp. smooth peanut butter
4 chocolate ripple biscuits, crushed
1/4 cup brown sugar
 3 tbsp. crushed peanuts to decorate

Gently melt the chocolate and 2 tablespoons of peanut butter over a gentle heat, stirring regularly so as not to burn. When melted and well combined, spread the mixture into 25 mini chocolate pans, ensuring the bottoms and the sides are well coated. Set aside to harden. There should be enough chocolate mixture remaining to later seal the tops of the peanut butter cups.

Meanwhile, combine the remaining peanut butter with the brown sugar and crushed biscuits. Scoop 1/2 teaspoons of this mixture into each set chocolate cup, gently pressing each to ensure the mixture sits on the bottom. Do not overfill the cups, the peanut butter mixture should sit below the cup rim.
Reheat the remaining chocolate mixture and gently ladle over each cup, covering the peanut butter mixture completely. While still wet, sprinkle crushed peanuts on the top of each to decorate.
Leave to set. Refrigerate before serving.

Makes 25-28

NOTES: I used foil chocolate cups that were approximately 2 cm x 2.5cm. You could also use any type of sweet biscuit crumbs in this recipe, or omit them if desired.

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