EA SY WAY OU T
TESTED TILL PERFECT
Grown-Up PB Cups An airy, mousse-like filling brings a little sophistication to the perfect pairing of chocolate and peanut butter. Best: You need just three ingredients.
Three-ingredient chocolate peanut butter cups Line 20 mini muffin pan cups with candy cups; set aside. In bowl, stir ⅓ cup smooth peanut butter with ¼ cup icing sugar until smooth; drop by 1 tsp onto parchment paper–lined baking sheet. Freeze until firm, about 15 minutes. Melt 300 g good-quality milk chocolate, chopped. Spoon 1 tsp into each candy cup; add 1 peanut butter ball to centre of each. Top each with 2 tsp of the chocolate, spreading to edges and smoothing tops. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week; let stand at room temperature for 10 minutes before serving.)
Feel free to substitute dark chocolate for the milk chocolate, if you prefer.
Makes 20 pieces. PER PIECE: about 105 cal, 2 g pro, 7 g total fat (3 g sat. fat), 11 g carb (1 g dietary fibre, 10 g sugar), 3 mg chol, 32 mg sodium, 83 mg potassium. % RDI: 3% calcium, 2% iron, 1% vit A, 2% folate.
HOW-TO VIDEO
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Watch how to make this simple recipe at canadianliving.com/pbcups.
CANADIANLIVING.COM | DECEMBER 2015
PHOTOGRAPHY, RONALD TSANG. FOOD STYLING, CHRISTOPHER ST. ONGE. PROP STYLING, ALANNA DAVEY
BY GILEAN WATTS & THE TEST KITCHEN
