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Chocolate peanut butter cups

by Kate Doran
  1. Chocolate peanut butter cups
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These chocolate and peanut butter cups, are sheer joy and with such a classic flavour combination, they will become a firm family favourite in no time at all.

First published in 2015
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It's hard to imagine a time when American candy wasn't available in the UK, but the first time I tried a peanut butter cup was at secondary school when a friend brought some back from a family holiday. Nowadays, chocolate and peanut butter confections are available to buy everywhere, but it's much more fun to make your own. The cocoa nibs add a lovely, subtle crunch, but you can leave them out for a more classically creamy mouthful.

This recipe is from Kate's new book Homemade Memories: Childhood Treats with a Twist published by Orion, 2015.

Ingredients

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Imperial

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Method

1
Line a 12-hole muffin tin with paper or silicone cupcake cases
2
In a small bowl, beat the peanut butter, honey, icing sugar, vanilla extract and salt to combine. Stir in the cocoa nibs (if using)
3
Roll the mixture into 12 equal-sized balls (about 12g each), flatten a little to a diameter slightly smaller than your muffin cases and freeze on a tray lined with baking parchment for 10–15 minutes while you prepare the chocolate
4
Melt the chocolates in a heat-proof bowl suspended over a saucepan of barely simmering water (make sure that the bowl doesn’t touch the water), or in the microwave, melting in short bursts and stirring well between each one to prevent catching or burning, then remove from the heat and set aside to cool slightly
5
Spoon 1 teaspoon of melted chocolate into the bottom of each cupcake case, swirling each one gently to ensure the chocolate reaches the edges
6
Remove the peanut butter discs from the freezer and carefully place one in each cupcake case, on top of the chocolate
7
Divide the remaining chocolate between the cases (about 2 teaspoons in each), then tap the tin so that the chocolate settles in an even layer. Sprinkle with cocoa nibs, if using, then leave to cool and harden at room temperature
8
The cups will keep in an airtight container in the fridge for a couple of weeks. Chocolate peanut butter cups made with tempered chocolate can be kept out of the fridge
First published in 2015
Kate Doran

Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

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