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Peanut butter rocky road cups
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Prep Time:
140 minutes
Cook Time:
2 minutes
Total Time:
142 minutes
Try these delightful dessert cups for a perfect after-dinner treat.
Ingredients:
  • 150g milk chocolate, chopped
  • 100g white chocolate, chopped
  • 41.60 gm smooth peanut butter
  • 13.60 gm desiccated coconut
  • 62.50 ml raspberry lollies, finely chopped
  • 250.00 ml mini marshmallows
Instructions:
  • Gently grease 12 fluted loose-based mini tartlet pans measuring 6.7cm on the top. Place them on a tray as per note.
  • Add the milk chocolate to a microwave-safe bowl and microwave on HIGH for 1 minute or until smooth. Set aside.
  • In a microwave-safe bowl, heat the white chocolate until smooth (about 40 seconds on HIGH). Mix in the peanut butter until well combined. Set aside.
  • Combine 1 1/2 tablespoons of coconut with milk chocolate, then distribute the coconut mixture among prepared pans. Add the peanut butter mixture on top. Use a fork to swirl the mixtures in a circle for a marbled effect. Garnish with raspberries and marshmallows, pressing them into the chocolate. Finish by sprinkling the remaining coconut on top.
  • Place in the refrigerator for 2 hours or until firm. Gently lift chocolate cups from pans and carefully detach from bases using a butter knife. Serve and enjoy.

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