Here’s a yummy and easy to make weekend treat. They’re quite rich, so it’s not something you can really pig out on, preventing you from feeling like a massive fatty.
I made this batch at the last minute and it was a bit of a messy and sloppy experience. So the photos are a bit crap. I’m sure yours will be a lot prettier! But in the end, it really doesn’t matter what they look like, cause they TASTE amazing!
They’re also vegan!
What you’ll need:
- Peanut butter (crunchy or smooth, you choose!)
- Some powdered sugar
- 2 large bars of dark chocolate
You’ll also need:
- A muffin tin
- Muffin tin liners, paper but the best ones are silicon!
What to do:
In a small bowl, mix about a cup of peanut butter with about half a cup of powdered sugar, and a generous pinch of salt. Stir the mixture together until its gooey but firm and put it in the fridge for a half hour or so.
Then, in a double-boiler (meaning you have one pot sitting on top of another slightly smaller pot of simmering water–this will make the chocolate slowly melt without burning.)
Break the chocolate up into pieces and stir continuously until it melts, and is smooth and creamy.
Spoon a layer of dark chocolate into the bottom of each muffin cup.
Make sure the layer isn’t too thick. Then take out your peanut butter mixture, with two spoons or just your hands, form a small ball of peanut butter and drop on to the chocolate.
Then, cover the cups with another layer of dark chocolate. Take the whole muffin tray and bang it down on the counter a couple times to even everything out.
Put the tray in the freezer for a couple hours so that the chocolate sets.
Then, pop ’em out and enjoy!