Crunchy Peanut Butter Cups

Ingredients:

4 x Weetabix

3 x Tablespoons of Soft Set Honey

3 x Tablespoons of Smooth Peanut Butter

50g of Dark Chocolate

Method:

1.) In a blender blend up 4 x Weetabix

2.) Add the Weetabix grain to a mixing bowl, pour in 3 tablespoons of Soft Set English

Honey with 3 tablespoons of smooth Peanut Butter. Mix with a wooden spoon until all is like a paste.

3.) put 1.5 tablespoons of the mixture into each cupcake case. Pat down to make flat.

4.) Melt dark chocolate in a ban Marie or microwave at 30 second intervals until liquid.

5.) Pour two teaspoons of melted chocolate over the top of the Weetabix paste.

6.) Place in the freezer for 30 minutes to solidify, then take them out, pop them out of the cases, and store in the fridge for up to 5 days in an air tight Tupperware.