PEANUT BUTTER CUPS

Believe it or not, up until a few months ago I hadn't experienced the joy that is Reeses.

Luckily, I had a housemate who knew exactly how tasty it was, and who proceeded to treat the whole house to a massive bag of miniature peanut butter cups. Turns out, 'the whole house' ended up being mostly 'me' and I'd spend many a TV night scattered in cup-foils, drooling in my American-candy coma.

My stomach pretty much hated me, and I took a good break from the legendary choc. Until that is, on a shopping spree for Glastonbury 'essentials', I naturally picked up a couple of packets to satisfy my predictable chocolate cravings.

Turns out Reeses chocolate and Dr. Pepper before 8am is not a good idea.

And so began yet another Reeses boycott.

And now? Now I'm just about ready to brave it again. Although it's so expensive, and sometimes difficult to find, that I took it upon myself to make my own peanut butter cups.

I sense another chocolate boycott soon guys. There's no way I'll be able to resist polishing these off.

My stomach quivers.

Hopefully there'll be a pagebreak below if I've done everything properly [just click on the 'read more' link to see the rest of today's Fat Friday - lots more pics and the step-by-step recipe!] - it's mainly just to make things look a little tidier...Fat Fridays tend to be fairly long posts and I know some of you might not be that bothered about foody articles and recipes! Let me know if you preferred it the old way though and I'll see what most of you would like best :)

INGREDIENTS

Weigh out the peanut butter and regular butter in a microwaveable bowl. Depending on your settings, microwave for about 10-20 seconds, until slightly melted and mixable. Stir thoroughly.

Sift the icing sugar gradually into this mixture, stirring to combine and form a thick, peanut-buttery dough. If you're like me, you may need to take a moment to embrace all the goodness in that three-worded phrase. Aah the good things in life.

Set this aside [if your willpower will let you] and break all of the chocolate into another heatproof bowl. Place over a pan of just-boiled water and allow to melt gently.

If I could justify putting that picture in another ten times, I totally would.

Lay out your cupcake cases in a cake-tray, and spoon in a scant layer of melted chocolate. Ensure the entire base of the case is coated and that it reaches the edge all the way around.

Now place a small dollop of peanut-buttery dough [again, a moment please] onto the centre of each chocolate-round, and spoon another slightly more generous splodge of melted chocolate on top. Smooth down with a spoon, ensuring the peanut butter centre is completely covered.

Now simply whack in the fridge [for at least three hours if possible], unwrap and take pleasure in the fact that you don't have to take photographs before you scoff.

Bon Appetite!

x