Hey, so what did you think of these?
Do you like peanut butter? Do you like chocolate and peanut butter? Do you like peanut butter cups?
What do you think, of like, a peanut butter cup on top of a cookie base?
These little cups have a cookie base. A homemade peanut butter cup filling. A milk chocolate topping layer. And a little sprinkle of sea salt to set the whole thing off.
Go make them. Now.
For the biscuit base
1/4 cup plain flour
1/4 cup self raising flour
1/2 cup brown sugar
1/2 cup dessicated coconut
62g unsalted butter, melted (2.2 oz)
1/4 tsp salt
For the peanut butter filling
1/2 cup smooth peanut butter
30g unsalted butter
2 tbsp light brown sugar
1/4 tsp salt
1/2 cup + 2 tbsp icing sugar, sifted
For the topping
150g milk chocolate (5.5 oz)
sea salt, for sprinkling
Preheat the oven to 180 C (350 F) and line 12-hole muffin tin with cupcake liners.
To make the biscuit base, combine both flours, the sugar, coconut, salt and melted butter. Firmly press a tablespoon or so of mixture into the base of each cupcake liner.
Bake for 10 minutes, until lightly golden. Allow to cool.
To make the filling, put the peanut butter, butter, salt and brown sugar in a medium saucepan and melt over a medium heat. Stir it constantly and once it begins to bubble a little, take it off the heat.
Add the icing sugar, a few tablespoons at a time, mixing well after each addition. Set aside to cool.
Scoop heaped teaspoons of the peanut butter mixture, roll them into balls and place one on top of each biscuit base. Press down on the ball so the filling almost reaches the edges.
To make the topping, melt the chocolate in the microwave, 30 second bursts at a time, stirring well between each burst.
Spread a tablespoon of chocolate over each cup, so it reaches the edges of the liner. Sprinkle lightly with sea salt.
Refrigerate to set the chocolate. Makes 12 peanut butter biscuit cups.