I have to say that I became somewhat addicted to these when I lived in the USA. The bought version that is. Here is my version, slightly healthier, and certainly more delicious. You will forget the brand name of the commercial version after your first bite of these. I promise. The beautiful thing is you can go with a chocolate that you love already, so if you are dairy free go with the dark version, if the kids are eating it use white or milk, or use almond butter instead, or cashew butter or hemp seed butter. SO adaptable to all of your dietary needs!
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- 300 g Crunchy or Smooth Peanut Butter Recipe
- 400 g Chocolate - Callebaut dark or dark milk callets BUY
- 1 tbsp Vanilla - Bean Paste BUY
- Generous Pinch Pink Salt Flakes BUY
Place 100g of the peanut butter of choice into Thermomix bowl with the chocolate and vanilla. Melt 30 min/37°C/speed 1.
Meanwhile, prepare a muffin tin with either silicone liners or paper liners. You will need approximately 16.
Spread a little of the melted mixture into the base of each of the liners. Tap on bench gently to level the chocolate.
Spoon a tsp peanut butter into the centre of each and spread as evenly as you can.
It is a good idea to warm the peanut butter up slightly in the microwave before this step.
Top each with the remaining chocolate mixture and sprinkle with a little pink salt.
Set in the fridge.
Peel off paper or liner to serve. Make a second batch!