These might not look fancy but they are delicious!
I made these today and we ate half the batch within 10 minutes of the above photo being taken. They really are very more-ish.
Other plus points are that you only need two ingredients and they are super easy to put together. They could even be a baking project for your kids, assuming that you don’t have any problems with peanut allergies in your household.
I used dark chocolate buttons and crunchy peanut butter but, as usual, feel free to substitute whatever chocolate or peanut butter type that you have.
Ingredients – makes 24:
72 chocolate buttons (either dark or milk)
- 24 teaspoons peanut butter (approx 200g/7 oz)
- Heat your oven to 180C/160C fan forced/350F.
- Lightly coat a 24-hole mini muffin pan with cooking spray, or grease with a little butter.
- Place 2 chocolate buttons into the base of each of the holes in the pan.
- Put 1 teaspoon of peanut butter into each hole.
- Gently press 1 more chocolate button into the top of the peanut butter in each hole, trying to keep the chocolate buttons roughly in the centres of the holes.
- Bake for 10-12 minutes or until the peanut butter just melts.
- Remove from the oven and set aside to cool completely.
- Run a flat-bladed knife around each to release the peanut butter cups from the pan.
- Serve and enjoy!