Chocolate Peanut Butter Granola Cups (makes 12 roughly)
-Granola (500ml of a jug) -Peanut butter (6 heaped tbsp)
- 1 or 2 chocolate bars - Golden syrup/ honey (6 moderate-big squeezes)
What you need to do:
- Pour the granola into a jug. Fill it up to 500ml.
- Add and squeeze in 6 moderate/big squeezes of golden syrup/honey & mix well.
- Into the jug, add 1tbsp of peanut butter and mix well again.
- Get a cupcake/Yorkshire pudding tray and using a tablespoon, heap the granola into the slots and using either your fingers or the back of the spoon, press it down to help the granola stick together. MAKE SURE YOU ONLY FILL EACH SLOT/CASE ¾ FULL BECAUSE YOU NEED TO ADD FURTHER LAYERS LATER ON.
- Put your tray into the freezer for 10 minutes or into the fridge for 20 minutes, until the granola has stuck together and is firm.
- A few minutes before you remove the tray from the fridge/freezer, scoop out 6 heaped tbsp of peanut butter, put into a jug and melt it in the microwave for approximately 1 minute. NOTE: IT WON’T MELT LIKE CHOCOLATE DOES BUT IT JUST MAKES IT EASIER TO SPREAD.
- Remove the tray from the fridge/freezer and using a teaspoon, spread on a thin layer of peanut butter over each granola cup. AGAIN, DON’T FILL IT RIGHT TO THE TOP BECAUSE WE STILL NEED TO ADD A LAYER OF CHOCOLATE ON.
- Put the tray back into the freezer for a further 10 minutes or the fridge for 20 minutes until it has set.
- A few minutes before removing the tray our of the fridge/freezer, get 1 ½ bars of chocolate and melt it in the microwave.
- Remove the tray from the fridge/freezer and spread over the melted chocolate onto each of the peanut butter granola cups.
- Put the tray back into the freezer for roughly 20 minutes or in the fridge for approximately an hour to set.
- Remove each cup from the tray and enjoy! NOTE: You will need to wait a little bit for the granola cups to settle back to room temperature so that they aren’t too cold or worse still, break your tooth (if they have been in the freezer)-ha!