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Mini’s Peanut Butter Cups
Introduction from Rukmini Iyer
A lovely treat/high-energy snack to have in the fridge – these are so quick and easy to put together. If cooking with children, you could substitute the dark chocolate with a good-quality milk chocolate.
Ingredients
Essential kit
You will need: a 12-cup mini-muffin or fairy cake tin.
Method
Prep time: 10 minutes. Set time: 1 hour 30 minutes.
Melt the peanut butter and coconut oil with the cinnamon in a saucepan over a low heat, stirring continuously.
Divide the mixture equally between a 12-cup mini-muffin or fairy cake tin, making sure to leave a 2–3mm space at the top for the chocolate.
Transfer the tin to the freezer to chill for 30 minutes.
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (don’t let the base of the bowl touch the water). Once the peanut butter cups have had 30 minutes in the freezer, divide the chocolate equally between the cups, finishing with a scatter of sea salt flakes. Return the tin to the freezer to set for 1 hour.
After 1 hour, use a knife to gently remove the cups from the tin: they should slide out easily. Allow to sit at room temperature for 10 minutes before serving, and store in the fridge to snack on as needed.
FOR DIABETICS: Use a good brand of diabetic-friendly dark chocolate (70% cocoa solids).
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
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