I used to think this was such a tough petit four (small dessert/biscuit) to make but it turns out (much to my surprise) that it’s rather very easy! I decided to make these little cuties for Eid for the kids (and for the adults who are young at heart) and they loved them.
It’s a perfect on-the-go snack and fits perfectly into lunch boxes. The only thing I find is that when you make them, it takes quite a while for them to adjust to room temperature, so leave them out for a bit before taking a bite (and possibly chipping a tooth). I added some rice krispies to a few of them, to mix up the taste and texture and it turned out very well! As you can see I’m still mastering the art of making these, otherwise mine would’ve been all level-but practice makes perfect!
Melt the peanut butter and butter together
Then add the icing sugar and mix well
Line a cupcake tray with paper cupcake holders
Melt the dark chocolate (microwave is the easiest)
Put about 2 teaspoons at the base of every cupcake holder, tap it a few times so the chocolate is even, then freeze for about 15 minutes.
Then add a 2 teaspoons of peanut butter in the middle- freeze again for 15 minutes
Finally, top it off with 2 teaspoons of chocolate, level it again by slightly tapping it against the counter top- and freeze again.
Remove the paper cupcake holder and voila you have made perfect peanut butter cups!
Sprinkle a few rice krispies on the peanut butter when it’s still melted before freezing for a crunchy effect.