Easy Salted Caramel Peanut Butter Cups

Easy Salted Caramel Peanut Butter Cups

These raw peanut butter caramel cups are a healthier take on a snickers bar! A “nougat” biscuit cup is filled with the creamiest peanut butter salted caramel and topped with roasted peanuts and a drizzle of melted dark chocolate.

This recipe is from Chantal Organics

  • Prep Time10 min
  • Ready in45 mins
  • Yield6-12 Cups
  • Cuisine
    • American
  • Course
    • Dessert

Ingredients

Base:

Filling:

Topping:

Method

1

Place the cashews into a food processor and blend until they resemble biscuit crumbs. Add the remaining ingredients and blend until the mixture comes together.

2

Divide the mixture between 6 holes of a muffin pan (or 12 mini muffin holes) and with wet hands press in firmly to create a cup. Place the cups into the freezer to set.

3

While the cups are setting, roast the peanuts in a 160ºC oven for 10 minutes or until golden. Allow to cool and then roughly chop into pieces.

4

To make the filling place all the ingredients into a blender and blitz until smooth and creamy.

5

Spoon the filling into the cups and smooth the tops. Top with the chopped peanuts and press them into the caramel.

6

Melt the dark chocolate either in the microwave or in a heatproof bowl over a pan of steaming water. Drizzle the chocolate over the peanuts then return the cups to the freezer to set for 30 minutes.

7

To serve, remove the cups from the muffin pan either by popping out if using a silicone pan, or using a small knife to ease them out of a tin.

This recipe is from Chantal Organics

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