Festivities are 'go' in the Sky Meadow Bakery household, last weekend was present shopping with lots crossed off the list and this weekend will be collecting all the greenery for decorating. Continuing with the festive spirit I have another edible gift idea for you this week.
I LOVE the American chocolate snack, Reeces Butter Cups - it’s the salty sweet combination that I just can’t get enough of. If you can, please use peanut butter that contains either sustainable palm oil or even better, no palm oil at all. My absolute favourite PB is Pip N Nut.
Feel free to experiment with different nut butters, there are so many available now in shops, however my heart will always remain with the golden peanut.
Sweet & Salty Peanut Butter Cups
25g unsalted butter, softened
25g soft dark sugar
1/4 tsp vanilla extract
100g icing sugar
100g smooth peanut butter
200g milk chocolate
100g dark chocolate
Sprinkles to decorate
Mix together the butter, sugar, icing sugar, vanilla extract and peanut butter together to make a soft crumbly dough texture.
Line a 24 mini cupcake tin with mini cupcake cases and then place a heaped teaspoon of the mixture into the base of each one. Press the mixture into a solid base, I used a cork from a bottle and tapped it to firm the peanut butter base down.
Melt the milk and dark chocolate together in a heatproof bowl suspended over a pan of simmering water stirring occasionally.
Spoon the melted chocolate onto the top of each one and sprinkle with pretty edible decorations.
Pop the tray into the fridge and leave to set for 30 minutes.
These would make a lovely treat at the end of a meal…or quite frankly, at any point in the day!