For the 2nd recipe in my LIDL series, I made peanut butter cups. I can never resist a peanut butter cup, it’s that classic combination of chocolate and peanut butter. It never disappoints. What I love about this recipe is that peanut butter cups are extremely easy to make. They are a great addition to any Christmas cookie plate or platter if you ask me, and in Cyprus, the winter time is the perfect time to make them when the weather is cooler. Simple, easy, and tasty. Store in the fridge until ready to eat.



Makes: 20 small peanut butter cups
Difficulty: 1/5


1/4 cup creamy peanut butter
2 tablespoons icing sugar
pinch of pure vanilla powder
1 tablespoon unsalted butter
160 grams Favorina Choco Lollies (Milk Chocolate)


Over a double boiler, melt down the choco lollies. Turn off the heat. Take about half of a teaspoon of melted chocolate and spoon into the bottom of a mini cupcake liner, placed in a tray. Repeat until just about half of the chocolate is used. Place the tray into the freezer for ten minutes. Mix together the peanut butter, icing sugar, vanilla powder and unsalted butter in small bowl. Remove the tray from the freezer, and place about 1/2 a teaspoon of peanut butter mixture on top of each layer of chocolate. Place the tray back into the freezer for a further ten minutes. Remove the tray from the freezer and spoon about 1/2 a teaspoon of melted chocolate, place it back over top the double boiler if necessary, over top the peanut butter until it is covered. Make all of the peanut butter cups the same way and sprinkle a little sea salt on top of each peanut butter cup before placing back in the fridge. Let chill until firm, then serve.