Chocolate Peanut Butter Cups
Adapted from: Nigella Lawson
For the base50 grams soft dark brown sugar
200 grams icing sugar
50 grams butter, softened
200 grams smooth peanut butter
For the topping:300 grams dark chocolate (We prefer dark chocolate, so I left out the 200 gms milk chocolate from the original recipe and used only dark chocolate)
For the base:
Blend all the ingredients for the base in the bowl of a food processor til the mixture takes on a sandy texture.
Place 48 gold mini cupcake paper cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter). Use 1 teaspoon of the base mixture to fill the bases of the petit four cases. 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:
Melt the chocolate gently in a double boiler. Spoon teaspoonfuls of the melted chocolate onto the top of each of the bases of the paper cups.
Decorate the tops of the chocolate covered peanut butter cups to your liking. I used some white nonpareils, which I sprinkled on the top.
Let them set in the fridge, for about 20 minutes.
And there you go, that's how easy it is.
Don't forget to check what the others have been up to this week.
Week 9 Twelve Weeks of Christmas: