Bannoffee Peanut Butter Cups

It all started with a Laduree cooler bag. We had brought one back from our trip to Paris and I was desperately looking for it. We have an apartment so there are very few places that it could hide and I turned the whole place upside down in search for the elusive bag and in turn I found a scribbled note saying "Bannoffee Peanut Butter Cup" in my typically messy handwriting (a handwriting profiler would think I were a doctor). Given my adventure making Peanut Butter cups only a few days before I wasn't able to put this to the back of my mind like I had when I had written the note. The stars and planets aligned perfectly at that moment and I had everything there was including the motivation and knowledge of how to make them so of course I did.

The Bannoffee Peanut Butter cup of course this would have to be a fresh cup and not one that could sit on the counter for days on end on account of the fresh banana and cream. And would I be able to keep them true to the many layers? Could I fit them in the mould? I decided that if I did want to have the cream, banana, caramel, biscuit, chocolate and peanut butter the Wilton mold wouldn't do. I'd have to make them in taller patty pans (albeit mini sized in diameter). This would allow for a good ratio of flavours to chocolate and peanut butter.

I tried to variations as the biscuit crumbs had me stumped. How could I get the crumbs to stick without baking it? I didn't want it to be harder than it already was and omitting them wasn't an option as Bannoffee absolutely needs to crunchy biscuit. It's all about balance: the buttery crunchy biscuit, the thick, rich caramel, the simplicity and trueness of fresh banana, the decadence of cream and chocolate and of course the thick tongue sticking peanut butter. Yes it's all about balance.

Bannoffee Peanut Butter Cups

An original recipe by Not Quite Nigella

Makes approximately 12 depending on the size of your cups

(these should be refrigerated and best eaten on the day)

• 180g/6ozs white chocolate melts

• 1/3 cup of smooth reduced fat peanut butter

• 2 tablespoons icing sugar sifted

• 1 pinch of salt

• 1/4 cup of caramel top and fill sauce

• 4-5 digestive biscuits

• 25g/1oz melted butter

• a small banana, sliced thinly

• Whipped cream and chocolate flakes to decorate

Step 1 - Line a mini muffin tray with mini paper cups or use the peanut butter cup mold. Melt white chocolate in microwave or in a bowl over simmering water until smooth and melted. Using a teaspoon, spoon a little white chocolate into the bottom and using the spoon ease it up the sides so that the sides have a layer of chocolate. Place in fridge until it sets (about 5 minutes).

Step 2 - Mix peanut butter, icing sugar and salt in a bowl. Using clean hands knead it until it it smooth and amalgamated. Once the chocolate has hardened, spoon a little caramel top n' fill into the cup. Then place a  slice of banana on top gently pushing it down so that the caramel spreads out. Pinch a little peanut butter from the large piece and gently push into the cup.

Step 3 - In a food processor or with a rolling pin, grind biscuits until they become crumbs. Add melted butter and stir until it becomes like damp sand. Spoon a little on top of the peanut butter and press gently-the crumbs will stick to the peanut butter. Refrigerate until the crumbs and butter are set if you have time-about 10 minutes or so in the freezer is good.

Step 4 - Decorate with whipped cream and chocolate flakes if desired.