Serving size: 12 Cups
Prep+cook time: 40 mins
Ingredients:
- 1 Cup of white chocolate (not yet melted)
- 1/4 cup of peanut butter
- 1 tbsp of softened butter
- 1 pinch of salt
- 1 teaspoon of icing sugar
Directions:
1. Melt the white chocolate.
(If you are using a microwave, put the white chocolate in the microwave for 15 seconds, then stir and repeat until the chocolate is melted. If you are melting the chocolate by using a double boiler, fill the bottom of a pot with water and leave the stove on medium heat. Place a bowl over the pot and then put the chocolate inside the bowl. Stir occasionally until the chocolate melts and then remove from the heat.)
2. Line a cupcake/muffin baking pan with paper cups.
3. Fill the bottom of the paper cups with the melted chocolate.
(About 1 tablespoon per cup)
4. Using the back of a spoon, spread the chocolate evenly on the base of the cup.
5. Refrigerate the chocolate base for about 15-20 minutes.
6. Place the peanut butter inside a mixing bowl.
7. Add softened butter to the peanut butter.
8. Add icing sugar (powder sugar) and 1 pinch of salt to the mixing bowl.
9. Mix all the ingredients thoroughly.
10. Take the white chocolate base out if the fridge.
11. Using a spoon scoop about 1 tablespoon of the peanut butter mixture onto the white chocolate base. Trying to keep it in the centre (not touching the paper cup edge. About 2-3mm from the edge).
12. Pat the peanut butter with the back of the spoon so the it's spread evenly on top of the chocolate base.
13. Fill the paper cups by directly pouring the rest of the melted chocolate on too of the peanut butter. Make sure that you don't see any more peanut butter.
14. Give the baking pan a gentle shake or tap to smooth out the top.
15. Refrigerate for 30 mins.
And it's ready to serve!! Enjoy!
Below is the video for this recipe.
