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    Mini peanut butter Oreo cups

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    Mini peanut butter Oreo cups

    • Vegetarian
    • Preparation time: 30 minutes, plus chilling
    • Cooking time: 10 minutes
    • Total time: 40 minutes, plus chilling

    Makes: 24

    Ingredients

    100g roasted peanuts
    154g pack Oreo biscuits
    15g unsalted butter
    200g Belgian milk chocolate, broken into pieces
    350g Belgian dark chocolate, broken into pieces
    175g crunchy peanut butter
    4 tsp coconut oil
    Waitrose Cooks’ Homebaking bronze crunch, to decorate

    Method

    1. Whizz the peanuts in a food processor until finely chopped. Put in a large bowl. Whizz the biscuits to coarse crumbs; add to the nuts.

    2. Melt the butter, 100g milk chocolate and 50g dark chocolate together in a microwave (or a heatproof bowl set over a pan of barely simmering water). Stir through the nut and biscuit mixture until evenly coated. Divide between 2 x 12-hole silicone mini muffin moulds (or use mini muffin cases in mini muffin tins), pressing each down with the back of a teaspoon to level. Spoon 1 tsp peanut butter on top of each.

    3. Melt the coconut oil with another 75g milk chocolate and remaining 300g dark chocolate. Transfer to a jug and carefully pour into each mould (or case), filling just to the top of the mould.

    4. Put the remaining 25g milk chocolate in a small piping (or resealable) bag. Put in a bowl, cover with just-boiled water and set aside until melted. Remove from the water, snip off the tip and pipe zigzags over each peanut butter cup. Sprinkle each with a little bronze crunch, then chill in the fridge for at least 4 hours, until solid. Remove the cups from the moulds (or keep in the cases) and pop into gift boxes. Store in the fridge for up to a week, but they are best eaten at room temperature.

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    This recipe first appeared in Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue

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