It’s two weeks after easter and here I am standing in my kitchen licking my chocolate covered hands like a three year old having discovered melted chocolate for the first time in my life.

It's a sad sight for a Friday afternoon.

Yet oh so delicious at the same time.

And no ones watching so I can get away with this.

It's travel story time again and I promise it has a happy ending.

So sit down and get comfy before you attempt your own one bite yum in your home.

The first time I went overseas on my own; I asked my best friend what she wanted for a gift. Her instructions came like this: ‘I want a napkin of every Starbucks you buy a beverage from with the location, the drink purchased and the weather at the time. And I would like some chocolate peanut butter cups.’

I did just as she asked.

The Starbucks request was no easy feat and more often then not, half way through ordering my desired beverage, her request would pop into my head and a pen would have to be borrowed while I filled out another napkin with another location.

The Chocolate Peanut Butter Cups though, were one of the easiest things to obtain.

Note: This recipe has been adapted from Alicia Silverstone’s vegan version and I have made it this way many times, however, people with whom I have shared them with have always commented that without the peanut butter being encased in chocolate they don’t taste the same. Milk chocolate is far too sweet to use completely so using dark chocolate halves the sweetness.

Chocolate Peanut Butter Cups
Adapted from The Kind Diet - The Daily Green

Makes 18

100g dark chocolate, melted
100g medium dark, milk chocolate, melted
70g butter
1/2 cup peanut butter (preferably unsweetened and unsalted)
1/4 cup graham cracker crumbs or 10 graham cracker squares
3 tablespoons sugar

Place 15 mini bake cups or mini cupcake liners on a tray. Melt the chocolates in a bowl and spoon into a piping bag with a #4 nozzle. Pipe the chocolate two thirds the way up the liner and set on a tray ready to place in the fridge to harden. Continue with the remaining liners and set aside in the refrigerator to harden.

Meanwhile, place the butter, peanut butter, crumbs and sugar in a saucepan and combine over low heat. Once well heated through and a smooth mixture (about 5 minutes), take off the heat. Spoon the mixture into the hardened cases and place back in the fridge to set once again.

Melt the chocolate once again and pipe over the set peanut butter mixture, tapping lightly to spread the mixture out evenly. Return to the fridge to harden once more.

When serving, take out of the refrigerator and let stand for 10 minutes to soften the chocolate slightly.


Anonymous said...

what did you use instead of graham crackers? or have you found somewhere here that sells them?

Sylvie said...

I used digestive biscuits or any plain kind of biscuit works well.

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