Monday, April 14, 2014

Peanut Butter Cup Rocky Road


150g milk chocolate
150g dark chocolate125g butter3 tbsp golden syrup225g Oreos
1 bag mini milk chocolate peanut butter cups
1 bag white chocolate peanut butter cups


Heat the chocolate, butter and golden syrup in a heavy-based saucepan, stirring until all the chocolate has melted then set aside to cool. Bash the Oreos and stir these into the chocolate mixture, then chop the peanut butter cups into quarters and add about two thirds of them into the mix. Spread into a 9×9″ square tin, lined with foil, then push the remaining pieces of peanut butter cups on top. Chill in the fridge for a couple of hours, before cutting into squares and serving.

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