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Mini peanut butter Oreo cups
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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
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.
This recipe first appeared in Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in November 2016.