Mini Peanut Pie

| 50min


3 cups of White Peanut Corsetti
4 tablespoons brown sugar
salt to taste
2 tablespoons vegetable oil
400g milk chocolate (chopped)


Preparation Mode

- To make the peanut butter filling, preheat the oven to 200 ° C. In a large, non-stick pan, spread the White Peanut Corsetti cups and leave in the oven for about 10 minutes.
- Place these hot peanuts in a powerful processor and beat until a paste is left. Add sugar, salt and vegetable oil, beating until smooth.
- Melt the dark chocolate in a pan, use half to fill the cupcake forms (paper or silicone) covering the entire base, forming a layer. Take the refrigerator for 10 minutes.
- Remove the molds from the refrigerator, add a spoonful of peanut butter making the filling layer but without touching the edge.
- Cover with the other half of the melted chocolate in the molds and return to the refrigerator for 20 minutes. Remove from the cupcake molds and enjoy!


Print Recipe

Products used: