Vickys Peanut Butter Cups, Gluten, Dairy, Egg & Soy-Free

• 220 grams plain or vegan chocolate, I use Moo-Free brand
• 360 grams smooth peanut butter
• 1 dash double cream or cashew cream (see my profile vic20adamant for recipe)

1. Melt together in a bowl over boiling water the chocolate and half of the peanut butter.
2. Add a dash of cream to make the mixture a little easier to stir but not too much or it won't set
3. Put 1tbsp of this mix into the bottom of foil cupcake or sweet cases and let set in the fridge for 30 minutes.
4. You should have half the mix left over for topping
5. Melt the rest of the peanut butter in the microwave, let cool a bit then pour on top of the set chocolate.
6. Let set in the fridge again
7. Top with the remaining choc/pb mix that was left over, you will need to heat again so you can spoon it on top
8. While the mix is still tacky you can decorate with rainbow sprinkles or my kids like their initials on theirs with icing or white choc chips
9. Make sure you let them set long enough or they won't come out of the cases!
10. I leave mine a good 4 hours just to be sure
11. Variations are to make a peppermint pattie style thick fondant or caramel layer instead of peanut butter

vegan chocolate, smooth peanut butter, cream

Taken from cookpad.com/us/recipes/333075-vickys-peanut-butter-cups-gluten-dairy-egg-soy-free (may not work)