Chocolate filled peanut butter baskets – detailed cooking recipe. Share with friends: 
Time: 1 hour. Difficulty: easy. Quantity: 48 chocolate baskets. The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Tartlets
- 50 gr brown sugar
- 200 gr. powdered sugar
- 50 gr softened butter
- 200 gr. homogeneous peanut butter
Chocolate filling
- 200 gr. milk chocolate
- 100 gr. dark chocolate
- Gold plates and edible gold stars for decoration or other jewelry of your choice
Recipes with similar ingredients: brown sugar, icing sugar, Peanut butter, milk chocolate, dark chocolate
Recipe preparation:
- Put peanut butter along with all the ingredients for basics in a food processor bowl. Beat mixture until it becomes similar to sand. Insert 48 paper tin molds golden in miniature forms for tart or for mini-muffins (each should be approximately 4-4.5 cm in diameter). Pick up a teaspoon of the base mixture and put on the bottom molds. Press the dough into the tins as tight as possible to the layer at the bottom turned out.
- Put milk and dark chocolate in a heatproof bowl. Place the bowl in a pot of boiling water (water should not touch the bottom of the bowl). Gently, continuously stirring, melt chocolate. On each base, put a teaspoon of melted Chocolate. Decorate the baskets by sticking gold on top in the middle. a plate or a gold star and put them in the refrigerator. Leave in the refrigerator for about 30 minutes. To serve, place the baskets in tins on a clean plate.
