Ingredients

100g

maple crunchy peanut butter plus extra for marbling

1 teaspoon

organic Fairtrade vanilla extract (mixed in with the maple crunchy peanut butter)

300g

dairy free dark chocolate, finely chopped

24-hole mini-muffin tin

Pretty paper or foil mini-muffin cases

Niki Bakes Maple Peanut Butter Chocolate Cups Recipe is hard to resist the combination of peanut butter and chocolate; it’s one of those combos made in foodie heaven.

There's not much to this recipe but I will say this, please please use the best quality chocolate you can find otherwise it will really ruin the flavour.

Makes: 12-16 mini muffin sized cups

Storage

Peanut Butter Cups will keep for 1 week in an airtight box in a cool place.

Method

Line the mini-muffin tin with cases.
Place the dark chocolate in a heatproof bowl and melt over a pan of barely simmering water, stirring frequently until silky smooth. Remove from the heat and cool slightly. Spoon 1 teaspoon of the melted chocolate into each paper case, then spoon roughly 1 level teaspoon of the maple peanut butter mixture into each cup, flattening the mixture slightly with the back of the spoon.
Cover the peanut butter with another teaspoon of melted chocolate and tap the tin gently on the work surface, so that the chocolate covers the peanut butter in a smooth layer.
Marble the top layer and decorate as you wish on the top of each chocolate cup and leave in a cool spot until completely firm before serving.