Peanut caramel cups recipe

  • Serves 12 (Makes 12)
  • 10 mins to prepare and 10 mins to cook, plus chilling
  • 177 calories / serving
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We've given peanut butter cups a decadent twist by adding a layer of sumptuous salted caramel. These moreish treats make ideal edible gifts for Easter – for an extra wow factor, decorate them with dried rose petals, a few flakes of sea salt or multicoloured sprinkles.      

Line a 12-hole muffin tin with paper cases.

Put the sugar in a wide heavy-bottomed pan and pour over 50ml (2fl oz) cold water. Swirl the pan to cover all the sugar with water. Heat over a medium heat until the sugar turns amber. Take the pan off the heat and whisk in the butter until completely melted. Stir in the cream and 1/4 tsp of salt.

Melt the chocolate in a bowl set over a pan of just simmering water. Once melted, spoon 1 tsp of chocolate into each paper case and push up the sides to coat. Top with peanut butter, then a teaspoon of salted caramel.

Spoon the remaining melted chocolate over the top of the caramel and sprinkle with the flaked sea salt and the rose petals or sprinkles, if using. Set in the fridge for 30 minutes.

See more Easter edible gift recipes

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  • Ingredients

  • 50g (2oz) granulated white sugar
  • 25g (1oz) butter, cubed
  • 2 tbsp double cream
  • 1/4 tsp flaked sea salt, plus extra to sprinkle
  • 200g (7oz) milk chocolate, chopped
  • 100g (3 1/2oz) crunchy peanut butter
  • dried rose petals or sprinkles, to decorate (optional)
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  • Energy 739kj 177kcal 9%
  • Fat 12.3g 18%
  • Saturates 5.5g 28%
  • Sugars 14g 16%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 14.3g Protein 3.3g Fibre 0.9g

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