Choc-crackle peanut butter cups

Choc-crackle peanut butter cups

Love chocolate? Then you’ll definitely love these 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


Step 1

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.

Step 2

Place the Coco Pops in a large bowl. Add the marshmallow mixture and stir until the Coco Pops are well coated.

Step 3

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.

Step 4

Remove the choc-crackle cups from the pans and place on a wire rack.

Step 5

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.

Step 6

Spoon the melted chocolate over the choc-crackle cups and sprinkle with sea salt flakes. Set aside to set.



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