The Thousands

If people at work are giving you crap for your lame lunches, show them that you know how to bring the party by throwing a few home-made tequila peanut butter cups under the lid. Chocolate-melting dexterity and a lot of commitment is needed to make them look purdy, but if you muck things up, they still taste totally deadly. Just don’t forget the chewy afterwards – don’t want those co-workers getting a whiff of your sugary high!

To make twenty peanut butter cups you’ll need:
2 cups/one jar of peanut butter (crunchy or smooth)
1 packet/two sticks of butter
1 packet of icing sugar
2 shots of tequila (or rum)
Two packets of cooking chocolate melts (more/less depending on the size of your moulds)
Dash of milk
Moulds for tiny muffins (re-useable plastic ones work the best)

Step One: Melt the choc in a saucepan over hot (not boiling) water. Be careful not to burn it. Add a dash of milk if it is the thick kind that is tricky to stir. Do not use the microwave!

Step Two: Spread the chocolate up the sides of the moulds (this is by far the hardest part). If you are struggling, do the one side at a time and then the bottom. Keep one quarter of the melted chocolate simmering to be used as the top later.

Step Three: Put the moulds in the freezer for speedy setting.

Step Four: Melt the butter in a big bowl and put all the other ingredients in. Mix until smooth.

Step Five: Roll the mixture into a ball and put it in the cups, fill it to the edge of the cup.

Step Six:  Cover the top with chocolate, you can put other decorations on or make a nice chocolate swirl if talented!

Step Seven: Wait for the top to set, then put ‘em on a tray to share or in a lunchbox to gorge by yourself.