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Ingredients

24 choc ripple biscuits
1/2 cup smooth peanut butter
1/4 cup sweetened condensed milk
1 tablespoon brown sugar
85g butter
1 egg
150g dark chocolate, chopped
12 squares Cadbury Caramello, halved

Method

Step 1 Place 4 biscuits in the microwave and heat on High for 1 minute or until softened. Push softened biscuits into two 12-hole 1 1/2 tablespoon patty pans. Repeat in batches with the remaining biscuits.
Step 2 Preheat oven to 190ºC/170ºC fan forced. Place the peanut butter, condensed milk, sugar and 50g of the butter in a small saucepan over low heat. Cook, stirring, until melted and smooth. Remove from heat. Set aside to cool. Whisk in the egg. Divide among prepared cases. Bake for 15 minutes or until just set. Cool in pan completely.
Step 3 Place dark chocolate and remaining butter in a small heatproof bowl. Microwave on High for 1 minute or until melted. Stir until smooth. Spoon chocolate mixture over cups. Top each with a piece of Caramello. Set aside to set.

Peanut butter cups

How to make Peanut butter cups

Ingredients

Method