Sweet treats finish off your meal in super sweet style!

SENSATIONAL

Chocolate covered peanut butter balls

By SKIPPY^® (www.peanutbutter.uk.com)

GF EF V

Serves 54 | Prep 15 mins plus chilling | Cook none | Calories 72 (per serving)

125g (4½oz) SKIPPY^® Smooth Peanut Butter

175g (6oz) butter
220g (8oz) icing sugar, sieved
175g (6oz) dark chocolate chips (or dark chocolate broken into small pieces)

1 Line a baking sheet with greaseproof paper.

2 In medium bowl, combine the peanut butter and 115g (4oz) butter; beat together until blended.

Gradually stir in the sieved sugar.

3 On a chopping board or flat surface, knead the peanut butter mixture until smooth, then shape into about 54 balls, approx. 2cm (¾in) wide each. Arrange the balls on baking sheets, then chill in the fridge for 30 minutes.

4 Meanwhile, melt the dark chocolate with the remaining butter in a glass bowl over a small pan of simmering water on a low heat, stirring occasionally.

5 With two forks, dip the balls into the chocolate and return to the baking sheet. Drizzle any leftover chocolate over the balls, then return to the fridge for 1 hour to firm up.

Peanut butter fudge

By SKIPPY^® (www.peanutbutter.uk.com)

GF EF V

Serves 12 | Prep 10 mins plus chilling | Cook 5 mins | Calories 369 (per serving)

125ml (4½fl oz) whole milk
400g (14oz) sugar
375g (13oz) SKIPPY^® Smooth Peanut Butter
200g (7oz) marshmallow fluff
1 tsp vanilla extract
¼ tsp salt

1 In a medium non-stick saucepan, combine the milk and sugar. Bring the mixture to a boil over a medium heat; reduce the heat to medium-low, stirring constantly for 2-3 minutes.

2 Remove from the heat and stir in the peanut butter and the remaining ingredients.

3 Transfer the mixture to a lightly greased 20x20x5cm (8x8x2in) cake tin.

4 Let stand at room temperature for 1 hour, then chill in the fridge until ready to serve. Cut into 6cm (2½in) pieces.

Hot chocolate cake

By FREEE (www.freee-foods.co.uk) GF V Serves 14-16 | Prep 25 mins plus chilling | Cook 30-35 mins | Calories 603 (per serving)

300g (10½oz) FREEE Self-Raising Flour

300g (10½oz) caster sugar

300g (10½oz) butter

4 free-range eggs

50g (1¾oz) cocoa powder

175ml (6fl oz) milk

2 tsp vanilla extract

FOR THE FILLING 250g (9oz) butter

300g (10½oz)