Chocolate brownie, caramel crunch and peanut butter ice cream
This decadent desert looks impressive but is easy to make, so it's perfect for entertaining
Peanut butter cups
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 200g 70% dark chocolateroughly chopped
- 100g milk chocolateroughly chopped
- ½ tbsp coconut oil
- 12 tsp crunchy peanut butter
- sea salt flakes and peanutsto top (optional)
Nutrition: per cup
- kcal175
- fat12.7g
- saturates6.3g
- carbs10.9g
- sugars8.8g
- fibre2.4g
- protein3.2g
- salt0.1g
Method
step 1
Line a 12-hole muffin tin with cupcake cases. Put the chocolates into a heatproof bowl with the oil and melt in 30-second blasts in the microwave or over a bain-marie.
step 2
Pour 1 tbsp of the chocolate into each of the cupcake cases. Freeze for 10 mins. Once frozen, spoon 1 tsp of the peanut butter into each, spreading it out slightly, then pour over 1 tbsp of chocolate to cover. Sprinkle each with a few peanuts and a pinch of salt, if using, then freeze for 10-15 mins before serving.
