Each bite of this Peanut butter chocolate cup offers a delightful contrast in textures, with the creamy peanut butter crispbread center yielding to the satisfying snap of the chocolate shell. The maple syrup infuses a subtle yet distinctive undertone, adding a touch of sophistication to this classic combination. A popular choice for dessert enthusiasts or anyone with a sweet tooth. Whether enjoyed as a standalone indulgence or paired with a hot beverage, these cups are sure to satisfy cravings for a delicious and comforting treat.
Ingredients (Makes 6 Peanut butter chocolate cups)
4 WASA crispbread (Classic)
120g crunchy peanut butter (we used Eric's peanut butter)
60g happy maple syrup, Goût Riche
1 tsp vanilla extract
100g chocolate chips
5g coconut oil
Top with flaky salt (we used Maldon salt)
How to
Start by crushing the crispbread into small pieces.
In a separate bowl mix together crunchy peanut butter, happy maple and vanilla extract. Add the crunched crispbread to the other ingredients and mix it well together until combined.
Divide the peanut butter crunch into 6 cupcake liners and press it down so it’s compact.
Melt together the chocolate chips and coconut oil. Mix until combined.
Pour the melted chocolate over the peanut crunch and place them in the fridge for a minimum of 1 hour.
Sprinkle with a bit of flaky salt.
Enjoy as a delicious treat, dessert or snack!
Store in an airtight container.