Choc-crackle peanut butter cups
75 g white marshmallows
1 1/2 tablespoons thickened cream
100 g (2 cups) Kellogg’s Coco Pops
6 x 42 g packets Reese’s Peanut Butter Cups, paper cases removed
200 g dark chocolate melts
Sea salt flakes, to serve
Heat the marshmallows and cream in a small saucepan over low heat, stirring constantly, for 2-3 minutes or until the mixture is smooth and well combined. Set aside for 2 minutes to cool slightly.
Place the Coco Pops in a large bowl. Add the marshmallow mixture and stir until the Coco Pops are well coated.
Lightly grease twelve 40 ml patty pans with oil spray. Place a Peanut Butter Cup in the base of each pan. Using 2 spoons, place the Coco Pop mixture on top, then use slightly wet hands to press down gently to compact. Place in the fridge to set.
Remove the choc-crackle cups from the pans and place on a wire rack.
Place the dark chocolate melts in a microwave-safe bowl. Microwave on Medium, stirring every 30 seconds, for 2-3 minutes, until the chocolate is melted and smooth.
To melt the chocolate using the stove top, place melts in a heatproof bowl over a saucepan of simmering water, ensuring the water doesn’t touch the base of the pan and stir until smooth.
Spoon the melted chocolate over the choc-crackle cups and sprinkle with sea salt flakes. Set aside to set.