Sophie's mini chocolate peanut butter bites

• 6 circles of shortcrust approx 1" wider than your cupcake cases.
• 6 circles of pastry to top your bites.
• 40 grams milk chocolate
• 40 ml single cream
• 4 tbsp peanut butter
• 40 ml milk
• 1 egg, beaten
• 1/2 tbsp caster sugar

1. Preheat oven to 180C.
2. Place the larger circle into muffin tins.
3. Ideally silicon cupcake cases work best.
4. Gently heat your chocolate in a glass bowl over a sauce pan if water.
5. Don't allow the water to touch the bowl.
6. Once melted, stir in your cream.
7. Divide evenly into the pastry cases, but do not fill more than 1/2 way up.
8. Heat your milk and peanut butter in the same way (or, if you feel lazy like I often do, you can achieve it by heating in short bursts in the microwave).
9. Top up the pastry cases with the peanut butter mixture.
10. Brush the tops of the pastry cases with egg and top with your smaller pastry disks.
11. Pop little holes in the top, brush with egg mixture and sprinkle with sugar.
12. Bake for 20-25 minutes or until golden brown.
13. Great hot or cold.
14. Enjoy!

shortcrust, pastry, milk chocolate, cream, peanut butter, milk, egg, sugar

Taken from cookpad.com/us/recipes/347345-sophies-mini-chocolate-peanut-butter-bites (may not work)