Chocolate brownie, caramel crunch and peanut butter ice cream
This decadent desert looks impressive but is easy to make, so it's perfect for entertaining
Peanut butter cups
Makes 12
Easy
Prep:
Cook:
These are inspired by the Reese’s classic but are slightly more grown-up in flavour – they will keep for five days in the fridge or three months in the freezer
Skip to ingredients
- 200g 70% dark chocolateroughly chopped
- 100g milk chocolateroughly chopped
- ½ tbsp coconut oil
- 12 tsp crunchy peanut butter
- sea salt flakes and peanutsto top (optional)
Nutrition: per cup
- kcal175
- fat12.7g
- saturates6.3g
- carbs10.9g
- sugars8.8g
- fibre2.4g
- protein3.2g
- salt0.1g
Method
step 1
Line a 12-hole muffin tin with cupcake cases. Put the chocolates into a heatproof bowl with the oil and melt in 30-second blasts in the microwave or over a bain-marie.
step 2
Pour 1 tbsp of the chocolate into each of the cupcake cases. Freeze for 10 mins. Once frozen, spoon 1 tsp of the peanut butter into each, spreading it out slightly, then pour over 1 tbsp of chocolate to cover. Sprinkle each with a few peanuts and a pinch of salt, if using, then freeze for 10-15 mins before serving.
