SFI's One pot cooking
As my best friends will tell you I love peanut butter. My relationship with peanut butter is allot like an affair. Sneakily putting my finger in the jar when no one is looking. When I was pregnant my craving for peanut butter was so big that there was just not enough peanut butter flavoured snacks in the world!
Before making these for your child's party, or any party for that matter, you may want to make sure there is no one coming that has a peanut allergy. The last thing you want as a hostess is to make someone ill.
And the best part of these little treats is that they can be made u to 3 days in advance. Saving you a whole lot of time on the day (well if they last that long in your cupboard.) Just store them in an air tight container is a cool, dark place. Your pantry is perfect!
1 and 1/2 sheets frozen short crust pastry
1/2 cup peanut butter (crunchy or smooth)
24 dark/milk chocolate melts.
1. Grease two 12 hole mini muffin pans. Using a 5.5cm round cutter (I used a tin of baby custard!), cut 24 rounds from the pastry sheets. Press rounds into prepared tray. Spoon 1 teaspoon of peanut butter into each pastry case
2. Bake for 10 minutes or until pastry is golden. Top each tart with 1 chocolate melt. Bake for 2 minutes or until chocolate has melted. Transfer to a wire rack to cool slightly.