Monday, May 31, 2010

Chocolate - Peanut Butter Cups

I always love giving Reese’s peanut butter cups to my Dutch friends and family. The idea of mixing chocolate together with peanut butter seems rather strange to most people living in Europe, so that is why I encourage them to at least try it; I happen to love the combination. Rather than a normal chocolate – peanut butter cup, this recipe has a peanut butter cookie-like base with a chocolate topping. It’s a Nigella Lawson recipe and it comes from her book ‘Nigella’s Christmas’, but I don’t think peanut butter cups should be eaten exclusively at Christmas – I could eat them all year around. These peanut butter cups were a real hit at my house, and even non-believers in chocolate with peanut butter were convinced. Did I mention that this is a no-bake recipe? Rating: 5 out of 5.

Chocolate - Peanut Butter Cups recipe: Nigella Lawson - Nigella's Christmas

Makes 24 cups
Ingredients for Base:
- 1 ounce (25 gram) soft dark brown sugar
- 3.5 ounces (100 gram) icing sugar
- 1 ounce (25 gram) butter, softened
- 3.5 ounces (100 gram) smooth peanut butter

Ingredients for Topping:
- 3.5 ounces (100 gram) milk chocolate
- 1 ¾ ounces (50 gram) dark chocolate
- Gold buttons and edible gold start to decorate, or other decorations of your choice

Instructions:
- 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 24 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 ¾-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.
- 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.
- Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about 30 minutes.


The first time I got to use my new mini-cupcake pan. And don't worry, I'm not going to make cupcakes with this pan; I think those small bites are just a tease.








I actually think mine tasted better than the original (no offence Reese's!). The peanut butter in mine was deliciously soft and I used really good Belgium chocolate.


Nigella Lawson suggest topping them with edible gold stars, which, considering it's Memorial Day, would have been nice, but I don't have any edible stars, so I used butterscotch chips.


Fastforward to 5:36 to see Nigella make these.

20 comments:

rookie baker said...

oh what a coincidence, i posted my version of peanut butter cups few days ago :D
yeah, people in indonesia also think that chocolate and peanut butter combo is weird :( whats wrong with those people?!

NYC, Style and a little Cannoli said...

Wow! Amazing! I just love chocolate and peanut butter together. You did a really great job with this one.

Chele said...

These have become a Christmas must have for us since Nigella released this book. They are quite addictive!

Snooky doodle said...

oh my these are delicious! I love peanut butter and chocolate

Cherry Blossoms said...

They look amazing. I think you should consider putting out a cookbook!

me :) said...

yummmm! thanks so much for this. i'm addicted to your blog! xx

BonjourRomance said...

J'adore Rees's Cups! I just found them here in the Paris market - big trouble! Now I have your recipe and simply must give it a try!!
Good week,
Mimi

Debby Lee said...

Oh no, now the cravings are kicking in ~ these look spectacular! xo

Hazel said...

They look absolutely scrumptious!! I just want to eat them all up!! :) Hazel

Cornflake said...

Yay you made the chocolate peanut butter cups, I was hoping you would! :-)

Yours sound so much better than Reese's. They look scrumptuous!

You take the most beautiful photos too of your masterpieces. x

Lucie said...

I'm sure yours are better than Reese's--they look super scrumptious! I just spent a week eating and wasn't hungry at all...until i saw this!

Kristin said...

Oh my goodness, these look so good!

Kristin :)

Cara said...

YUM-O!

Ylenia said...

you made my mouth watering just looking at these pictures!
I am a big fan of cupcakes and muffins but in Italy they are not so popular yet.

ciao,
come to visit my blog and leave a comment!
Ylenia
http://longuette.blogspot.com

Sinful Southern Sweets said...

Love love love, peanut butter and chocolate. Thanks for the recipe!

Natalie... said...

Mm wow I agree yours look tastier than reeses too!! I love the combo of peanut butter and chocolate mm I wish it was more widely available in the uk snif

Bumpkin on a Swing said...

This sounds wonderful, I'm not sure I could pull this one of though, I have tried Nigella's recipes before, and let's just call it a day, on the tried statment!

High Heeled Life said...

Yummy .... I'm definitely going to take note of this receipe!!! I adore your receipes!

agnes said...

hummm, je tenterais bien

Ingrid said...

I don't like chocolate and I don't like PB but put them together and it's yum-yum for me. :)
~ingrid