You may have spied our irresistible treat featured in our new Recipe Book launch last week: our Peanut Butter Weet-Bix Cups with Chocolate and Scorched Almond Crunch – a heavenly combination of creamy, crunchy, and chocolatey goodness.

A comforting, crunchy little bake that balances nostalgic flavours with a touch of luxe. These baked cups are hearty with Weet-Bix and peanut butter, naturally sweetened with rice malt syrup, and finished with a luscious layer of melted chocolate and a sprinkle of crushed scorched almond bars and roasted peanuts. Perfect for afternoon tea or a sweet treat. 

Pictured: Pink Cockatoo 100% Linen Tea Towel & Cockatoo Heirloom Recipe Book Journal
 

Ingredients:

Makes approx. 12 cupcake-sized slices.

For the slice:

• 6 Weet-Bix, crushed finely
• 1 cup rolled oats
• ¾ cup natural peanut butter (smooth or crunchy)
• ½ cup rice malt syrup
• ¼ cup coconut oil or melted butter
• 1 tsp vanilla extract
• Pinch of sea salt

For the topping:

• 150g dark or milk chocolate (your preference)
• 2 scorched almond bars, finely chopped or crumbled
• 2 tbsp crushed roasted peanuts (optional, for extra crunch)

Method:

1. Preheat oven to 170°C (fan-forced) and line or lightly grease a 12-hole cupcake tray.
2. In a large mixing bowl, combine crushed Weet-Bix, oats, and a pinch of sea salt.
3. In a saucepan over low heat, gently melt together the peanut butter, rice malt syrup, coconut oil (or butter), and vanilla extract. Stir until smooth and silky.
4. Pour the warm mixture over the dry ingredients and stir well to combine — the mixture should be sticky and hold together when pressed.
5. Divide the mixture evenly into cupcake holes and press down firmly using the back of a spoon to compact the base.
6. Bake for 12–15 minutes, or until just lightly golden. Allow to cool completely in the tray to firm up.
7. Once cooled, melt the chocolate in a heatproof bowl over simmering water or gently in the microwave.
8. Spoon or drizzle the melted chocolate over each baked Weet-Bix cup, then sprinkle immediately with crushed scorched almond bars and extra crushed peanuts if using.
9. Place in the fridge for 30 minutes or until the chocolate has set.

To Serve:

Pop them out of the tray gently and enjoy as a hearty treat with a hot cup of tea or a cold glass of milk.

Pictured: Pink Cockatoo 100% Linen Tea Towel & Cockatoo Heirloom Recipe Book Journal