Soft Brown Sugar
This popular sugar is used...
Details page sections
Sweets
Peanut Butter Cups
20 mins
20 mins
Easy
16
Indulge in these creamy, dreamy Peanut Butter Cups. With a rich peanut butter filling encased in a smooth chocolate shell, they’re the perfect treat for any time you need a easy sweet pick-me-up.
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- Ingredients
- Method
Ingredients
- 125g butter
- 1 cup flour
- ½ cup Chelsea Icing Sugar
- 1 cup approx lightly salted and roasted shelled peanuts
- 50g butter, melted
- 1 egg
- 1 cup Chelsea Soft Brown Sugar
- 1 teaspoon vanilla essence
- 2 tablespoons smooth peanut butter
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Jo
Were you aware you have spelt your Company's name wrong in the recipe?CHELSEA: whoops, thanks for that, we've corrected it. Hope you enjoyed the PB cups!
5
Method
Place 125g butter, flour and Chelsea Icing Sugar in a food processor and run machine until the pastry clumps together in a ball.
Divide into small balls and with floured hands, press the pastry into the bases and up the sides of a non-stick (or well-greased) mini muffin tins.
Refrigerate at least 30 minutes. Pastry will set quite firm and you bake it cold. Divide the roasted peanuts between the chilled pastry cases.
Mix melted butter, egg, Chelsea Soft Brown Sugar, vanilla essence and peanut butter until smooth and gluey and scoop or pour carefully over the nuts. Do not overfill each little pie. Preheat oven to 180°C and bake for 20 to 25 minutes, until the pastry is golden brown and filling puffed and crisp. Take out of the oven and leave in the mini muffin tins for a few minutes until they are cool enough to handle. Give each pie a twist around to loosen the bottom and then carefully lift out to cool completely on a wire rack.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Jo
Were you aware you have spelt your Company's name wrong in the recipe?CHELSEA: whoops, thanks for that, we've corrected it. Hope you enjoyed the PB cups!
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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