Chocolate Peanut-Butter Cups
by Nigella. Featured in NIGELLA CHRISTMASIntroduction
These are really a homespun version of the famous Reese’s confection of the same name, embellished with gold to give a touch of glitz. Pressing the peanut butter layer into the petit-four cases is not a hard job, just a boring one, and I find once I’ve accepted that, the mindless, repetitive activity can be positively therapeutic.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
These are really a homespun version of the famous Reese’s confection of the same name, embellished with gold to give a touch of glitz. Pressing the peanut butter layer into the petit-four cases is not a hard job, just a boring one, and I find once I’ve accepted that, the mindless, repetitive activity can be positively therapeutic.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: approximately 48
For the base:
- 50 grams soft dark brown sugar
- 200 grams icing sugar
- 50 grams soft butter
- 200 grams smooth peanut butter
For the topping
- 200 grams milk chocolate (chopped)
- 100 grams dark chocolate (chopped)
- edible gold stars to decorate
For the base:
- ¼ cup soft dark brown sugar
- 1¾ cups confectioners' sugar
- 4 tablespoons soft butter
- 1 cup smooth peanut butter
For the topping
- 1 cup milk chocolate (chopped)
- ½ cup bittersweet chocolate (chopped)
- edible gold stars to decorate
Method
You will need 48-50 petit-four paper cases.
- 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-teaspoon discs to fill the base of about 48 petit-four cases placed in miniature tart tins or mini-muffin tins (each indentation about 4.5cm / ¾ inch 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 of, 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-teaspoonfuls into each petit-four case, covering the sandy base.
- Decorate with a 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 minutes or so before serving.
You will need 48-50 petit-four paper cases.
- Mix together the brown sugar, confectioners' 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-teaspoon discs to fill the base of about 48 petit-four cases placed in miniature tart tins or mini-muffin tins (each indentation about 4.5cm / ¾ inch 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 of, 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-teaspoonfuls into each petit-four case, covering the sandy base.
- Decorate with a 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 minutes or so before serving.
Additional Information
Don't use wholenut or other virtuous peanut butter here, only the regular sort. For what it's worth, I go for Skippy.
MAKE AHEAD:
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.
FREEZE:
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.
Don't use wholenut or other virtuous peanut butter here, only the regular sort. For what it's worth, I go for Skippy.
MAKE AHEAD:
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.
FREEZE:
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.
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Show more commentsWe made a huge batch and put half in the freezer. They keep really well and they are amazing to eat frozen, straight from the freezer!
Oh WOW! I thought I'd just make half the mixture (then completely forgot and made the whole lot!) as I assumed they would be very sweet with all that sugar in them. How wrong could I be. They are FAB. I put a hazelnut in half of the cups and left the other half as per recipe. Will definitely make again and again. HUGE thanks Nigella!
Groovy! Years ago I created a similar recipe to emulate the joy of Reese's Peanut Butter Cups. I rolled the mixture into balls, dipped them in melted chocolate and left to set. Perhaps an easier option for those looking for one. :)
For peanut butter cups like Reese's, you need chocolate on the bottom too. It will spread a bit up the side when you press the peanut butter disk on top.
I love nigella fronte Italy
Cut tiny stars out of white fondant and spray them gold!
Can't find the old stars anywhere. Jane Asher closed. Any ideas please.