Makes 10 pots
- Bring Macphie Crème Brulee to a gentle boil stirring continuously for 2 minutes, add 50% peanut butter and stir in full.
- Pour the mix into mould/ramakins and leave to set for 1-2 hours.
- 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