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Ingredients

24 Arnott's Choc Ripple biscuits
180g (2/3 cup) smooth peanut butter
40g butter, chopped, at room temperature
2 1/2 tablespoons icing sugar
50g dark chocolate, melted, cooled
Chopped unsalted roasted peanuts, to sprinkle

Method

Step 1 Preheat oven to 180C/160C fan forced. Place a biscuit over each hole of two 12-hole patty pans. Bake for 2 minutes or until softened slightly. Carefully press biscuits into holes to form cups. Cool, then transfer to a wire rack.
Step 2 Use electric beaters to beat the peanut butter, butter and icing sugar in a bowl until smooth. Divide mixture among the cookie cups and smooth the surface of each. Drizzle with chocolate and sprinkle with peanut. Place in the fridge for 30 minutes or until set.

Choc peanut butter cookie cups

How to make Choc peanut butter cookie cups

Ingredients

Method