CHOC CRACKLE PEANUT BUTTER CUPS

INGREDIENTS

• 75g white marshmallows
• 1 1/2 tablespoons thickened cream
• 100g (2 cups) Kellogg’s Coco Pops
• 6 x 42g pkts Reese’s Peanut Butter Cups, paper cases removed
• 200g dark chocolate melts
• Sea salt flakes, to serve

How to Make

1.Heat the marshmallows and cream in a small saucepan over low heat, stirring constantly, for 2-3 minutes or until the mixture is smooth and well combined. Set aside for 2 minutes to cool slightly.

2.Place the Coco Pops in a large bowl. Add the marshmallow mixture and stir until the Coco Pops are well coated.

3.Lightly grease twelve 40ml patty pans with oil spray. Place a Peanut Butter Cup in the base of each pan. Using 2 spoons, place the Coco Pop mixture on top, then use slightly wet hands to press down gently to compact. Place in the fridge to set.

4.Remove the choc-crackle cups from the pans and place on a wire rack.

5.Place the dark chocolate melts in a microwave-safe bowl. Microwave on Medium, stirring every 30 seconds, for 2-3 minutes, until the chocolate is melted and smooth. (To melt the chocolate using the stovetop, place melts in a heatproof bowl over a saucepan of simmering water, ensuring the water doesn’t touch the base of the pan, and stir until smooth.)

6.Spoon the melted chocolate over the choc-crackle cups and sprinkle with sea salt flakes. Set aside to set.

NOTES

Allow additional time for cooling and setting.

Tip: For more of a PBJ flavour, try using puffed rice instead of Coco Pops, pink marshmallows rather than white, and white chocolate melts instead of dark. Sprinkle with crushed freeze-dried raspberries or strawberries instead of sea salt flakes.