Chocolate Cherry Peanut Butter Cups

  • A little butter, for greasing
  • 50 g (2 oz) peanut butter
  • 1 tsp honey
  • Pinch sea salt
  • 10 cherries, pitted

This has been such a good year for cherries, sweet and juicy, they’ve been a real treat. If you’re lucky you can still find some in the shops and this recipe by Penny Stephens for Love Fresh Cherries is a great way to make even more of them.

  1. Arrange 10 paper or silicone cases on a tray.
  2. Melt the chocolate in the microwave or over a pan of gently simmering water.
  3. Using around two thirds of the chocolate spoon, a little into the cases and brush up the sides then chill in the fridge for 10 minutes until set.
  4. In a bowl, combine the peanut butter with the honey and stir. Spoon the mixture into the chocolate cases to just below the rim. Top with a cherry, pushing it down into the mixture slightly, then spoon over the remaining melted chocolate enclosing the mixture completely. Chill until set.
  5. They can remain in the fridge, covered for 3 to 4 days, or you can freeze them. Defrost for 5 to 10 minutes before eating.