3 Homemade Peanut Butter Cups: Butterscotch, Oreo & Cinnamon

Butterscotch Double Peanut Butter Cups

An original recipe by Not Quite Nigella

• 180g/6ozs Peanut Butter flavoured chocolate melts

• 90g/3ozs dark chocolate melts

• 1/3 cup of smooth reduced fat peanut butter

• 2 tablespoons icing sugar sifted

• 1 pinch of salt

• 1/4 cup of butterscotch sauce

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Step 1 - Line a mini muffin tray with mini paper cups or use a peanut butter cup mold. Melt peanut butter chocolate in microwave or in a bowl over simmering water until smooth and melted. Using a teaspoon, spoon a little peanut butter chocolate into the bottom and using the spoon ease it up the sides so that the sides have a layer of peanut butter chocolate. Place in fridge until it sets (about 5 minutes).

Step 2 - Mix peanut butter, icing sugar and salt in a bowl. Using clean hands knead it until it it smooth and amalgamated. Once the chocolate has hardened, spoon a little butterscotch sauce into the cup. Then pinch a little peanut butter from the large piece and gently push into the cup.

Step 3 - Melt dark chocolate in in microwave or in a bowl over simmering water until smooth and melted and then using a spoon or a palette knife, smooth over a layer of the dark chocolate to seal the cup. Refrigerate until set.

Cookies and Cream Peanut Butter Cups

An original recipe by Not Quite Nigella

• 210g/7ozs white chocolate melts

• 2 Oreo cookies, broken up into crumbs with a mortar and pestle plus 2 Oreo cookies each broken into quarters

• 1/3 cup of smooth reduced fat peanut butter

• 2 tablespoons icing sugar sifted

• 1 pinch of salt

Image removed for printing

Image removed for printing

Step 1 - Line a mini muffin tray with mini paper cups or use a peanut butter cup mold. Melt white chocolate in microwave or in a bowl over simmering water until smooth and melted. Stir in crumbled cookies. Using a teaspoon, spoon a little of this chocolate mixture into the bottom and using the spoon ease it up the sides so that the sides have a layer of cookie chocolate. Place in fridge until it sets (about 5 minutes).

Image removed for printing

Step 2 - Mix peanut butter, icing sugar and salt in a bowl. Using clean hands knead it until it it smooth and amalgamated. Once the chocolate has hardened, pinch a little peanut butter from the large piece and gently push into the cup.

Image removed for printing

Step 3 - Using a spoon or a palette knife, smooth over a layer of the cookie chocolate to seal the cup. Refrigerate until set.

Cinnamon and Praline Peanut Butter Cups

An original recipe by Not Quite Nigella

• 240g/8ozs dark chocolate melts

• 1/4 cup of smooth reduced fat peanut butter

• 1.5 tablespoons icing sugar sifted

• 1 pinch of salt

• 1/4 cup of cinnamon chips

• 1/4 praline or smashed up brittle

Step 1 - Line a mini muffin tray with mini paper cups or use a peanut butter cup mold. Melt chocolate in microwave or in a bowl over simmering water until smooth and melted. Using a teaspoon, spoon a little chocolate into the bottom and using the spoon ease it up the sides so that the sides have a layer of  chocolate. Place in fridge until it sets (about 5 minutes).

Image removed for printing

Step 2 - Mix peanut butter, icing sugar and salt in a bowl. Using clean hands knead it until it it smooth and amalgamated. Once the chocolate has hardened, place a few cinnamon chips and a little praline into the cup. Then pinch a little peanut butter from the large piece and gently push into the cup.

Step 3 - Using a spoon or a palette knife, smooth over a layer of the dark chocolate to seal the cup. Refrigerate until set.

Image removed for printing