Nigella Lawson's Chocolate peanut-butter cups

Name: Nigella Lawson's Chocolate peanut-butter cups
Prep time: 1 h
Total time: 1 h
Yield: 48
Ingredients: 1/4 cup (50 mL) dark brown sugar, packed; 1 3/4 cups (425 mL) icing sugar; 1/4 cup (50 mL) soft butter; 1 1/4 cups (300 mL) smooth peanut butter; 200 g milk chocolate, chopped; 100 g dark chocolate, chopped; Edible gold buttons and stars to decorate, or other decorations, such as gold dragées or red, white and green Christmassy sprinkles; 48 to 50 petit-four paper cases, preferably gold

Prep Time1 h
Total Time1 h
Makes48

*PLUS Refrigeration Time: 30 minutes

By Chatelaine

This recipe is from Nigella Lawson’s new cookbook, Nigella Christmas. The recipe has not been tested by the Chatelaine Test Kitchen.

Ingredients

1/4 cup (50 mL) dark brown sugar, packed
1 3/4 cups (425 mL) icing sugar
1/4 cup (50 mL) soft butter
1 1/4 cups (300 mL) smooth peanut butter

FOR THE TOPPING:

200 g milk chocolate, chopped
100 g dark chocolate, chopped
Edible gold buttons and stars to decorate, or other decorations, such as gold dragées or red, white and green Christmassy sprinkles
48 to 50 petit-four paper cases, preferably gold

Instructions

Mix together the brown sugar, icing sugar, butter and peanut butter either by hand, using a bowl and wooden spoon, or more easily with a freestanding mixer (my preference) or processor to make a sandy paste.
Use your hands to form scant 1 tbsp (15 mL) discs to fill the base of about 45 petit-four cases placed in miniature tart tins or mini muffin tins (each indentation about 4.5 cm in diameter). Press the sandy mixture as best you can to form a layer at the bottom of each paper case.
Melt both chocolates very gently, either in a heatproof bowl suspended over a pan of simmering water or, using a suitable bowl, in the microwave, according to the manufacturer’s instructions.
Stir the melted chocolates together and allow to cool a little, then spoon 1 teaspoonful (5 mL) into each petit-four case, covering the sandy base.
Decorate with a gold button or gold star in the middle of each chocolate-covered, peanut-butter cup. Or sprinkle over any other decoration of your choice. Put in the fridge to set for 30 min or so before serving.

MAKE-AHEAD TIP

Make the cups up to 2 days ahead and keep, loosely covered, in a cool place.

FREEZE-AHEAD TIP

Make the cups and open freeze on a baking sheet. When frozen, pack into a rigid container. Thaw overnight in a cool place on a wire rack.

FILED UNDER:

Christmas Desserts Big Batch chilled

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