These chocolate and peanut butter cups require about 4 minutes of effort, no cooking and taste divine, so are brilliant to share with friends (or keep to yourself!). They are basically two rounds of smooth, sweet milk chocolate with crunchy, salty peanut butter in the middle. The combination of sweet and salty and the texture of the cups as you bite in to them are a little bit special. Just don’t even THINK about using smooth peanut butter!
I was inspired to try my hand at these after spending the last 2 months eating the wonderful chocolate and peanut butter bites at our lovely local cafe, Wynwood Art District, in Walthamstow, London. Mine are definitely not as good as their’s and I am told that they use a particularly good peanut butter (I am afraid I don’t know which). Wynwood also do lots of other delectable cakes (their lemon squares are gorgeous), great coffee and tasty, interesting savoury meals such as chickpea and tahini soup (unusual and beautiful), feta and spinach pie (my favourite) and bean and chorizo salad (the perfectly delicious hangover cure according to my boyfriend). The fact that it is a family business where the sisters, mum and dad are all involved in cooking what they love and running the cafe warms me. More details re Wynwood are at the bottom of this post!
But back to the chocolate and peanut butter cups. Allow an hour to prepare them as the chocolate needs time to set in the fridge once melted – you can come and go throughout the day as they only involve 2 x 2 minutes of actual work. You can use silicone or paper muffin cases or a silicone tray if you have them. My boyfriend even made them in his work kitchen. My version was a little chocolate heavy so I have changed the chocolate/peanut butter ratio slightly for the recipe. Enjoy!
Chocolate and peanut butter cups (makes 6 cups using 6 muffin cases)
200g milk chocolate (any kind)
6 tsp crunchy peanut butter (I used Whole Earth but reckon any brand would work as long as it is crunchy!)
Melt half of the chocolate in a pan or in the microwave in 20 second bursts, to avoid burning. Use a spoon to divide the chocolate in to each muffin cup, then put in the fridge for at least 20 mins to set. Once set, take out and put around 1 tsp peanut butter per cup on top of the chocolate. Then melt the remaining half of the chocolate and spoon on top of the peanut butter in each cup. Pop in the fridge for a further 20 mins or until fully set, then carefully peel off the muffin cases and serve! Keep at room temperature as long as it is not too warm. Great with coffee!
Wynwood Art District in Walthamstow can be found at http://www.wynwoodartdistrict.co.uk, as ‘Wynwood Art District’ on Facebook and @wynwoodartd on twitter
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