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Chocolate Peanut-Butter Cups

by . Featured in NIGELLA CHRISTMAS
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Introduction

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.

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.

Image of Nigella's Chocolate Peanut-Butter Cups
Photo by Lis Parsons

Ingredients

Makes: approximately 48

Metric Cups

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.

  1. 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.
  2. 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.
  3. 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.
  4. Stir the melted chocolates together and allow to cool a little, then spoon 1-teaspoonfuls into each petit-four case, covering the sandy base.
  5. 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.

  1. 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.
  2. 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.
  3. 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.
  4. Stir the melted chocolates together and allow to cool a little, then spoon 1-teaspoonfuls into each petit-four case, covering the sandy base.
  5. 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 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.

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.

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 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.

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.

Tell us what you think

What 6 Others have said

  • 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!

    Posted by Scaryjaney on 2nd December 2018
  • 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. :)

    Posted by LisaM9 on 18th April 2018
  • 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.

    Posted by Skyspirit464 on 4th December 2017
  • I love nigella fronte Italy

    Posted by agata66 on 2nd December 2017
  • Cut tiny stars out of white fondant and spray them gold!

    Posted by Loypur on 2nd December 2017
  • Can't find the old stars anywhere. Jane Asher closed. Any ideas please.

    Posted by jencg on 1st December 2017
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