The weekend was a big melting pot of all my favourite Christmas activities. A big roast turkey dinner on the Weber, Christmas parties, Christmas carols and a bit of Christmas baking. Thanks to the downpour all day yesterday it seemed appropriate to curl up inside with a glass of mulled wine and watch our absolutely favourite movie at this of year ‘It’s A Wonderful Life’. It is the one movie we watch every year and it makes us cry every single time. Highly recommend it!
I needed to make something for dessert for the Christmas carols family night at our church so I set the kids up in a production line to make some Chocolate Peanut Butter Cups. These are a great little treat to get the kids to help out with providing there are no nut allergies. It is just a matter of combining the sugars, peanut butter and butter and pressing into mini cupcake cases. Then pouring melted chocolate over the top. Served cold from the fridge they are a satisfying bite. The chocolate cracks and the base is so buttery and yummy which pleases kids and adults.
One quantity makes 48 mini chocolate cups. Fantastic to make ahead for a party and then pull them out and serve them on a huge festive platter.
This is a Nigella Lawson recipe and she calls for a combination of milk and dark chocolate on top. Milk chocolate does go brilliantly with peanut butter however I have previously done a batch with just 50% dark chocolate which was fantastic.
(slightly adapted from Nigella Lawson’s ‘Nigella’s Christmas’)
In a mixmaster,food processor or just with a wooden spoon, combine the brown sugar, icing sugar, butter and peanut butter until combined and looks sandy. Divide the mixture in between 48 mini cupcake cases in a mini muffin tin. Press down firmly to make an even layer.
Melt the chocolate together either in a double boiler and then pour into the mini cupcake cases to make a top layer. Leave to set in the fridge.