Vickys Peanut Butter Cups, Gluten, Dairy, Egg & Soy-Free

1. 1

   Melt together in a bowl over boiling water the chocolate and half of the peanut butter.

2. 2

   Add a dash of cream to make the mixture a little easier to stir but not too much or it won't set

3. 3

   Put 1tbsp of this mix into the bottom of foil cupcake or sweet cases and let set in the fridge for 30 minutes.

4. 4

   You should have half the mix left over for topping

5. 5

   Melt the rest of the peanut butter in the microwave, let cool a bit then pour on top of the set chocolate.

6. 6

   Let set in the fridge again

7. 7

   Top with the remaining choc/pb mix that was left over, you will need to heat again so you can spoon it on top

8. 8

   While the mix is still tacky you can decorate with rainbow sprinkles or my kids like their initials on theirs with icing or white choc chips

9. 9

   Make sure you let them set long enough or they won't come out of the cases!

10. 10

    I leave mine a good 4 hours just to be sure

11. 11

    Variations are to make a peppermint pattie style thick fondant or caramel layer instead of peanut butter

* Per serving · 4 servings · Values may vary.

No additional tips available.