Peanut Butter Cups

Ingredients

2x 150g bags New Farm Confectionery Peanut Brittle

350g Milk or Dark Callebaut Chocolate (tempered)

10g Sea Salt (optional)

Equipment Needed

Food Processor

Mini Cupcake Cases

2 Piping Bags

Method

1. Lay out the 40 mini patty cases on a tray.

2. You are now going to make a peanut butter mix. Break the peanut brittle into small pieces approx 1-2 cm and add to the food processor. Blitz this until it reaches a thick paste. (see notes)

3. Temper your chocolate in a bowl while you wait for the brittle to break up. (see 'How to Temper' blog post)

4. Once the brittle has reached a thick consistency, transfer it into a piping bag and cut the tip off. (5-7mm wide)

5. Put your tempered chocolate in a separate piping bag and cut off the tip (about 3-4mm wide).

6. You are now going to pipe the base of your Peanut Butter Cup. Pipe about 3mm of chocolate into half of your patty cases. Make sure it is just half as they will set too fast otherwise. Tap the tray to settle the chocolate and then pipe in a 5 cent piece size blob of the brittle paste into the center of the patty case.

7. You can then do the other half of your patty cases.

8. You can now pipe a layer of chocolate over the top, being cautious not to overfill the patty case. 

8. To finish them off, sprinkle a little sea salt onto the chocolate while it sets.

Tips

Temper your chocolate in a bowl while you wait for the brittle to break up.

You may need to flatten out any points of the brittle paste that pokes up, you can do this by using an oiled finger gently pressing the top of the brittle paste in the patty case.

Notes

This recipe requires a high quality food processor and will need to be running for quite some time. (Approximately 15-20 minutes)

Makes 40 Mini Peanut Butter Cups