• Makes 10 pots

    1. Bring Macphie Crème Brulee to a gentle boil stirring continuously for 2 minutes, add 50% peanut butter and stir in full.
    2. Pour the mix into mould/ramakins and leave to set for 1-2 hours.
    3. Once set top with sugar and blow torch to caramelise the sugar garnish with the remaining peanut butter and a giant chocolate button.


  • 1 litre Macphie Crème Brulee
  • 150g Whole Earth peanut butter
  • 50g caster sugar
  • 10 x Cadbury's Giant Chocolate Buttons