Chocolate Peanut Butter Cups

edients

• 1 1/2 sheets frozen ready-rolled shortcrust pastry
• 1/2 cup smooth peanut butter
• 24 dark chocolate melts

Method

1. Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole mini muffin pans. Using a 5.5cm round cutter, cut 24 rounds from pastry sheets. Press rounds into prepared pan holes. Spoon 1 teaspoon peanut butter into each pastry case.
2. Bake for 10 minutes or until pastry is golden. Top each tart with 1 chocolate melt. Bake for 2 minutes or until chocolate has melted. Transfer to a wire rack to cool slightly. Serve.

Notes

• 
  Frozen pastry should be partially thawed before using.