These wickedly delicious peanut butter cups are very rich and decadent. If you prefer just a sweet bite, use mini petit four foil cases and make 24 little cups to eat as a snack or serve with coffee after a meal.
MAKES 12 CUPS
PREP 20 MINUTES
COOK 6–8 MINUTES
FREEZE 45–60 MINUTES
700g (1lb 9oz/4 cups) dark (semi-sweet) chocolate chips
50g (2oz/¼ cup) icing (confectioner’s) sugar
25g (1oz/2 tbsp) butter at room temperature
125g (4½oz/½ cup) smooth peanut butter
Line a 12-hole muffin tin (pan) with paper or foil cases (liners).
Melt half of the chocolate chips in a microwave or a heatproof bowl suspended over a pan of simmering water. Spoon the melted chocolate into the 12 paper or foil cases to cover the bases evenly. Put the muffin tin in the freezer for 15–20 minutes until the chocolate sets hard.
While the chocolate is freezing, beat the sugar, butter and peanut butter in a food mixer or with a hand-held electric whisk in a bowl until creamy and smooth.
Remove the tin from the freezer and divide the peanut butter mixture between the paper cups, gently smoothing them over the chocolate layer to cover them evenly. Return to the freezer for 15–20 minutes.
Melt the remaining chocolate chips (as above) and spoon over the top of the peanut butter in a single layer to cover the top evenly. Return to the freezer for 15–20 minutes until set.
Store the peanut butter cups in a container in the fridge for up to 1 week. Serve them chilled or at room temperature.