PEANUT COOKIE CUPS

1. Heat the oven to 170°C, fan forced.
2. Grease the cavities of a 12-hole muffin tin.
3. Place the butter, brown sugar, and caster sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until completely smooth.
4. Add the peanut butter followed by the egg and mix to combine.
5. Add the flour, baking powder, and salt, then mix until almost completely incorporated.
6. Lastly, add the chopped milk chocolate and mix until the ingredients just come together as a dough.
7. On a lightly floured workbench, divide the dough into 12 even portions.
8. Place a piece of dough into each muffin tin cavity, pressing them into the base and sides to form a cup.
9. Line each cup with scrunched then flattened baking paper and fill with uncooked rice.
10. Bake in the preheated oven for 8 minutes.
11. Remove the paper and rice, then bake for a further 10 minutes.
12. Allow to cool slightly. When the cookie cups are firm enough to handle but still warm, remove from the tin, transfer to a wire cooling rack and allow to cool completely at room temperature.
13. Meanwhile, clean and dry the muffin tin.
14. Once the cookie cups have cooled completely, return them to the clean tin.

CHOCOLATE CARAMEL FILLING

1. Place the cream, vanilla, and salt in a saucepan over medium heat until almost boiling.
2. In a separate large saucepan, heat the sugar, glucose and water over medium heat until it reaches 145°C.
3. Reduce the heat to low, immediately add the butter and honey and whisk by hand to incorporate.
4. In three additions, pour the hot cream mixture over the caramel and whisk to combine.
5. Add the bicarbonate soda, then increase the heat and bring to 118°C while whisking continuously.
6. Once the caramel reaches temperature, remove from the heat, immediately add the chocolate, and whisk until completely melted and incorporated.
7. Pour the caramel into the prepared peanut cookie cups and allow to set at room temperature for 1 hour.

Note: Store in an airtight container at room temperature for up to 4 weeks.

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