I’ve been super busy recently, what with it being Easter time (there are no holidays when you work in hospitality!), but I thought I would treat you all to a cheeky recipe for delicious chocolate peanut butter cups. They are amazingly simple, but super tasty – a great little easter surprise!
If you, like me, miss Reese’s Pieces Peanut Butter Cups then these are the perfect vegan alternative.
They have been flying off the shelves like hotcakes at work, so I am sure you guys will love them too!
RECIPE: CHOCOLATE PEANUT BUTTER CUPS
15 small silicone moulds (I use heart shaped ones the size of a small satsuma)
550g Vegan dark chocolate chips (I use cooking chocolate)
200g Crunchy peanut butter
50g Vegan margarine
50g Soft brown sugar
Pinch of salt
1. Set up a bain-marie by using a mixing bowl on top of a saucepan of simmering water.
2. Place half of the chocolate (275g) into the mixing bowl and slowly melt it above the saucepan, stir occasionally.
3. Whilst waiting for the chocolate to melt, arrange the silicone moulds on to a flat tray.
4. Once the first half of the chocolate has melted, spoon evenly into the moulds. Bang the tray on to your kitchen surface to flatten and even out the surface of the chocolate.
5. Stick the tray into the freezer for 15 minutes to harden the chocolate.
6. Whilst waiting for the chocolate, beat the peanut butter together with the sugar and margarine until fully incorporated and creamy.
7. Spoon the peanut butter mix onto the hardened chocolate and smooth out to the edges of the moulds. Place the tray back in the freezer.
8. Now start to melt the second half of the chocolate in the bain-marie.
9. Once melted, spoon the chocolate onto the peanut butter layer. Repeat action number 4, by banging the tray on the kitchen worktop.
10. When you have a smooth surface on your cups, sprinkle a bit of sea salt on the top of each one. I like to use flakes for the look, but fine sea salt will also do the trick.
11. Place the tray back in to the freezer for another 15 minutes to ensure the chocolate sets.
12. Et voilà, they are ready to eat! Keep them in the fridge when not eating them, but I’m pretty sure they won’t last long enough to be stored 😛