Chocolate - Peanut Butter Vermicelli Cups
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- 1 Cup = 200ml
- Thin vermicelli/ Pakistani vermicelli (crushed) - 1 cup
- Digestive / gooday biscuit - 125 gram (finely crushed)
- Condensed milk - 200 gram
- Peanut butter (crunchy or creamy) - 3 tbsp
- Cooking chocolate - 120 gram (chopped)
- Thick cream/ nestle cream - 120 gram
- Butter - 2 tbsp
- White chocolate (melted) - for garnishing
- Mix together crushed vermicelli and biscuit till well combined.
- In another bowl combine well condensed milk and peanut butter. Add this mixture to the vermicelli - biscuit mixture and mix very well. The whole mixture will be sticky.
- Take greased (with butter) cup cake silicon moulds or normal cup cake pan lined with paper cups, add the prepared vermicelli mixture to these moulds little by little to make a layer. Press it lightly with your fingers to get it distributed evenly.(you can also use a cake pan instead of cup cake moulds, and cut it as desired later)
- In a bowl, microwave the chopped chocolate, thick cream and butter for about 1 - 1 minute 30 seconds and stir well till it melts completely. Pour this mixture over the vermicelli layer and let it cool in the refrigerator for about 2 - 3 hours. Drizzle the melted white chocolate over the prepared vermicelli cups and serve.
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