GROWN-UPPB CUPS

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.

BY GILEAN WATTS &THETEST KITCHEN

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.)

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% vitA, 2% folate.

HOW-TO VIDEO Watch how to make this simple recipe at canadianliving.com/pbcups.

Feel free to substitute dark chocolate for the milk chocolate, if you prefer.