CHOCOLATE PEANUT BUTTER CUPS

Delicious, easy and highly satisfying dessert which have been totally approved by the persons we have served it to. If you are into peanut butter as much as we are, you will find this recipe AMAZING!

This recipe will make about 8 cups.

INGREDIENTS:

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2,5 dl peanut butter 1 dl powdered sugar 1 dl dates 3 tbsp maplesyrup 1 tbp vanilla sugar 3 tbp unsweeted cacao powder 50 g sugar 70 g light syrup 80 g cornflakes (crushed by hand) 50 salty peanuts (40 g for the base and 10 g for topping) 150 g dark chocolate for coating Equipment: silicone molds for muffins. If you don't have silicone molds you can easily make them without - just follow the intructions in the end.

INSTRUCTIONS:

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Peanut butter creme: Remove the date seeds and cut the dates into tiny pieces. Mix them with peanut butter, powdered sugar, 3 tbsp syrup, vanilla sugar and cacao powder. . The base: Chop the peanuts. Mix sugar and 70 g light syrup in a pot using medium heat (don't boil it). Take the pot out of the heat when the mass have the same consistency. Add in the crushed cornflakes and chopped peanuts.

Coating: Melt the chocolate over a stove in a small pot with several inches of water. Cover the top with a tightly fitting, heat-proof bowl. Make sure that the steam cannot escape. Also, check to make sure that the surface of the water does not touch the bottom of the bowl. Stir until melted completely. With silicone molds: 1. Press the base of sugar and cornflakes into the bottom of the molds, and make them even with a spoon. 2. Fill in the peanutbuttercreme. Make sure there is still space for the chocolate coating. 3. Pour the chocolate into the molds so the surface is coated. 4. Decorate them with chopped peanuts. 5. Store them in the fridge until the chocolate has solidified.

Take the cups out of the fridge about 10 minutes before serving.

Without silicone molds: * Note this method will make them a retancular shape.

1. Cover the buttom of a retancular shaped container with baking paper and put the cornflakes mass in, with a height aprox. 1 cm. Press nicely until layer is even.

2. Spread the peanut butter creme on top in a even layer.

3. Pour the melted chocolate across.

4. Garnish with some fine chopped peanuts.

5. Store in the fridge until the chocolate has solidified, but has not become too hard. Cut out squares or desired shapes.

ENJOY!

//Anita & Tobias

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