Well, Polly and I decided we would post things OTHER than fashion up here (though that is quite difficult!). We are both complete chocaholics and love these peanut butter cups by Nigella Lawson. They are simple to make, and trust me, they taste exactly like the Reeses peanut butter cups! Here in England Reeses is hard to find however, and expensive, so these are perfect for indulging in AND you can make them as big as you like!
INGREDIENTS
For the base
2 ounces (50 grams) soft dark brown sugar
7 ounces (200 grams) icing sugar
2 ounces (50 grams) butter, softened
7 ounces (200 grams) smooth peanut butter
For the base
2 ounces (50 grams) soft dark brown sugar
7 ounces (200 grams) icing sugar
2 ounces (50 grams) butter, softened
7 ounces (200 grams) smooth peanut butter
For the topping:
7 ounces (200 grams) milk chocolate
3 1/2 ounces (100 grams) dark chocolate
7 ounces (200 grams) milk chocolate
3 1/2 ounces (100 grams) dark chocolate
DIRECTIONSFor the base
Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
Place 48 mini cupcake cases in a mini cupcake tray (OR use a deep square baking tray or cake tin lined with baking parchment, that's what I used the first few times I made them). Use 1 teaspoon of the base mixture to fill the bases of the cases (or if using a tin, just press all the mixture into the bottom). Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
For the topping
Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
Let them set in the fridge, for about 30 minutes (test them to see if the chocolate is hard and cooled).
Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
Let them set in the fridge, for about 30 minutes (test them to see if the chocolate is hard and cooled).
You can decorate them with chocolate sprinkles/ stars etc if you like.
To serve, arrange the chocolate peanut butter cups in their cases on a plate. If you have used a tin then carefully cut the mixture into small squares (about 40) with a sharp knife then take out of the tin by pulling up the baking parchment.
To serve, arrange the chocolate peanut butter cups in their cases on a plate. If you have used a tin then carefully cut the mixture into small squares (about 40) with a sharp knife then take out of the tin by pulling up the baking parchment.
Polly R x
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