Peanut Butter Jelly Cups

A twist on Reece’s peanut butter cups by adding strawberry jam and topped with crushed salted peanuts.

Ingredients:

• 250g dark chocolate
• 200g smooth peanut butter
• 800g icing sugar
• 1 tsp vanilla bean paste
• 80g Strawberry jam
• Handful of crushed salted peanuts
• cupcake paper cases

Method:

1. Melt the 3/4 of the chocolate in a bowl over simmering water until 55C
2. Then remove from the heat and add the remaining chocolate and stir until all completely melted.
3. Allow the mixture to drop to 28C then place back on the heat until it reaches 31C.
4. Now remove from the heat and pour 1cm depth in to the bottom of the paper cases which are held in a muffin tin. Place in the fridge to set
5. In a separate bowl mix together the peanut butter, icing sugar and vanilla.
6. Scoop the mixture in to a piping bag. Pipe the mixture in to the cups allowing space around the edge. It should come halfway up the cups.
7. Spoon on the jam and then pour over chocolate so it is completely covered.
8. Sprinkle over the crushed peanut and place back in the fridge to set.
9. once set, remove from the paper cases and serve!