Method

• 1

  In a medium-sized bowl, combine digestive biscuits, Tate & Lyle Icing Cane Sugar, peanut butter, cream cheese and vanilla. Mix until well combined and smooth.

• 2

  Chop your chocolate into small pieces. Melt the chocolate in a bain marie – pop a heatproof bowl over a pan of barely simmering water and stir until melted. Don’t let the bowl touch the water.

• 3

  Pour about 2 tsp of the melted chocolate into the bottoms of the muffin cups. You are aiming for thick layers of chocolate on the bottoms and sides. This may be easiest to do with the muffin cups in the muffin tin to hold them in place.

• 4

  Spoon about a teaspoon of peanut butter mixture into each of the cups, leaving some space at the top. Pour a thick layer of melted chocolate over the top so the edges of chocolate match up and form a seal.

• 5

  Transfer to the fridge or freezer and wait until the tops have set.

• 6

  Peel back the muffin liners and serve.