Sunday, November 3, 2013

Nutty peanut butter cups recipe

I am always in the mood for less than 5 ingredient type of recipes and this one so happened to cross my mind just in time to clear the big peanut butter jar that has been sitting in the fridge for some time. And..if you are game for trick or treating, this can be a little tricky treat for the little ones. although do be mindful if somebody has a nut allergy. A bit late for Halloween but better late than never;)

125ml salted butter
2 tbsp icing sugar
200g peanut butter
300g dark cocolate
100g chopped almonds/ any type of nuts you have in the pantry

Place the butter, icing sugar and peanut butter in a saucepan pot and allow to simmer until it appears to be a uniform mix. Remove from heat and allow to cool until it is about 80% hardened (not too hard otherwise it will be tough to shape). Melt dark chocolate and place a good teaspoon of it at the bottom of a mini paper cupcake. Drop a decent marble sized peanut butter "ball" into the cupcake paper before topping it off with sufficient quantities of melted dark chocolate. Allow to cool until the chocolate hardens.

To make the outer layer nutty, dip the chocolate cup into a pool of dark chocolate and quickly drop it into a bowl of chopped nuts. Once again, allow to solidify. Can be kept in the fridge for up to a week:)


Got impatient with mine and hence, the small pool of chocolate at the bottom. Ah wells, bottoms up:)

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