Peanut Butter Chocolate Cups

Hi again, I did something like this with the Chocolate Caramel Cups, but this time we are filling and decorating them a little prettier this time. Something Sweet was used as a guidance for this recipe. Happy Baking xx

Ingredients:

175g dark chocolate (70% cocoa is best)
25g peanuts toasted and chopped
75g crunchy peanut butter

Method:

1. Place 2/3 of the dark chocolate into a heatproof bowl over some simmering water. Melt and heat to 48-49 degrees. Then take off the heat and wrap the base of the bowl in a tea towel  to keep in some of the heat, cool the chocolate to a working temperature of about 30 degrees.

2. With a teaspoon spoon a little of the chocolate into the moulds used in the Caramel Cups recipe from Something Sweet. With a small flat paintbrush, paint the chocolate up the sides of the mould evenly coating all around paying particular attention to the top of each. Touch up any sides of the mould that look a little thin. Set for 5-10 minutes in the fridge.

3. Once the base layer has set, reheat the chocolate to about 30 degrees ( a working temperature), brush another layer of chocolate over the top and set in the fridge.

4. In a bowl mix a few of the chopped peanuts with the peanut butter and evenly blend. Take the set chocolate cups and fill the cup with peanut mixture leaving enough space for chocolate to go on the top to finish off.

5. Bring the chocolate back up to temperature and spoon a little on the top of each chocolate cup, smoothing over with a small spatula or the end of a spoon. Decorate with left over peanuts for presentation, set in the fridge until the chocolate has gone hard.

6. Pop the cups out of the moulds, and serve in a small box as a nice gift or just enjoy them.

Happy Baking xx Beth

Peanut Butter and Milk Chocolate Slices

I love this snack! Any one who loves peanut butter and chocolate will too. Hope you enjoy this! I got this recipe from The Cake Mistress and added my own few tweaks to it.

Ingredients

Base

200g of plain biscuits
90g  of unsalted butter melted.

Filling

50g of Demerara sugar
200g of icing sugar
50g unsalted butter
200g smooth peanut butter

Topping

300g milk chocolate
2tbsp unsalted butter

Method

1. Take a 23cm circular baking tin and cover with baking paper.

2. With a food processor blitz together the  biscuits and melted butter until it sticks together, put into the tin and smooth out with your fingers until evenly spread.

3. Next in the food processor mix together the Demerara sugar, icing sugar, butter and peanut butter until combined, spread onto the top of the base until evenly spread.

4. Melt the chocolate and butter and keep stirring while you do this, then pour the chocolate over the top of the filling and the base. Put in the fridge until the chocolate is set.

5. Cut up into squares and serve.