chocolate peanut butter cups

  • 250g dark chocolate, finely chopped
  • ½ cup (130g) smooth peanut butter 
  • ⅓ cup (115g) honey
  1. Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside and allow to cool until lukewarm (see tip). 
  2. Place the peanut butter and honey in a small saucepan over low heat and stir until combined. Remove from the heat and set aside. Line 12 x 1½ tablespoon-capacity (30ml) mini muffin tins with paper cases. 
  3. Spoon a teaspoon of chocolate into each case and, using a small brush, brush the chocolate halfway up the cases. Spoon 2 teaspoons of peanut butter mixture into each case and top with the remaining chocolate. Smooth the tops with a palette knife and refrigerate for 30–45 minutes or until just set. Remove the paper cases to serve. Makes 12. 

Tip: If the chocolate is too hot it will be too thin, resulting in a brittle case.

RATE THIS RECIPE:
Reader ratings (3.63) 321501
Camille Shaw

Is it natural peanut butter?

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