- Melt the white chocolate in the microwave in 30-second increments, stirring each time. Once the white chocolate is melted, pour into your moulds to cover the bottom of each with about half a cm of chocolate - we recommend a silicone muffin tray for easy removal! Set in the freezer for 10 minutes.
- Once the chocolate is set, dollop a teaspoon of Fix & Fogg Peanut Butter & Jelly and 1/2 a tsp of raspberry jam on top of each base in the centre. Try not to let the filling touch the sides.
- Melt the dark chocolate using the same method as before, pour on top to cover the base and the peanut butter. Set in the freezer until solid.
Makes 10-12 cups depending on size. Any Fix & Fogg nut butter will work in these delicious nut butter cups too!
