4-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS: egg-free, vegan opt, great for a crowd

Fabulous way both to end Lent and reward political volunteers...

Crunchy, crumbly, chocolate-y treat: delicious memorable mouthful
'Astonishingly good!' 

67 was going to hold this recipe back until it could be fine tuned but Easter and the election are coming up fast.

Families want something chocolatey to celebrate the end of lent; political associations are looking for tasty treats for volunteers.  

The Chocolate Peanut Butter Biscuit combo tastes absolutely incredible as it is.  But in their current state, they are crumbly.

Hence, they need to be served in small cupcake liners.  Maybe with a portable spoon! 

But the recipe is being posted now with its flawed methodology  - though definitely not flawed taste - and will be updated later.  

The bars are very rich; if you can find foil-lined cupcake liners instead of paper ones, they'll look prettier.  

The bars will definitely go down well with North American kidults, peanut butter being embedded in their DNA, but it's pretty certain these will also be popular with sweet-loving Brits, too.  

There are a few simple steps but the bars are easy to put together; probably by older kids.  Little ones can contribute by helping bash the biscuits to a rubble; if dexterous enough and you're trying the peanut butter'n jam version below, they can help there.

By the way, the ultra nutty peanut butter*** in 67's cupboard provided exceptional taste and texture. 

Cost: £5'ish

Makes: depending on size - between 30-50

Ingreds:

200g/7oz dairy or plant butter

minimum 300g/10.5oz Digestive biscuits (graham crackers across the pond) own brand are fine, plus extra standing by

360g/12.6oz chunky peanut butter (smooth will do but add a few chopped peanuts for textural contrast)

200g/7.5oz dark chocolate (or for kids, milk chocolate) from a bar, or chocolate chips

Method:

(2-stages; first stage stops at step 8) 

1. Start at least 6 hours or the night before needed
2. Preheat oven to 180C/350F; line two 7x11in/32x20cm disposable foil tins** with greaseproof paper
3. Place biscuits in a heavy plastic bag; bash with a rolling pin to a mixture of fine & medium crumbs (if using a processor, pulse but don't whizz to a sand) 
4. Melt butter over med heat; pour into a large bowl; cool a little, then stir in peanut butter 
5. Pour in biscuit crumbs; stir until mix comes together; press into baking tins (depending on your peanut butter, more crumbs may need to be added)
6. Bake 10-15 mins or until just done; cool completely in tins; refrigerate 30 mins or until completely cold
7. Take biscuit slab out of the fridge; use a fork to scrape the mixture into crumbs
8. Re-line the pans with greaseproof paper, press the crumbs into it, using the back of a measuring cup to even it out: refrigerate 4 hours or overnight (see simpler method below) 
9. When ready to portion: if chocolate is in bar form; break it up into smaller pieces; place in a medium ceramic bowl over but not touching simmering water; stir until almost all melted; take off heat (the rest will melt in the residual heat); cool a little
10. Pour the chocolate as evenly as possible over the biscuit slab 
11. Chill just until set; cut the slab into bite-sized pieces and transfer to cupcake cases 

*inspired by Jac-Tinned Tomatoes

**M&S 5 for £2+ 

***Mani-life

Comments: 

• 'There are 400 calories in each one but really really good.' Political Agent
• 'These are great!' 'Love them!' Political volunteers
• 'Astonishingly good; rich but totally more-ish' Retired Writer
• 'I had an experimental pudding of leftover cookie crumbs, vanilla yoghurt-cream, strawberry jelly and flaked chocolate.  It was delicious and elegant;  for special occasions and family treats. The hidden fruity layers were delightful.  It's sweet but not too sweet!' Semi-retired council administrator

Tips:

• A simpler method which 67 hasn't tested yet starts at step 8:  press the crumbs into the bottom of foil lined cupcake cases until just over half full; refrigerate overnight; pour a layer of chocolate over the crumbs, refrigerate until chocolate solidifies  
• Variations: peanut butter'n jelly cups:  top crumbs with 1/2 tsp jam or jelly before adding chocolate.  (Also see Comments above).

                                                                                 

                          

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.