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')
50g brown sugar
200g icing sugar, sifted
50g unsalted butter, softened
200g smooth peanut butter
200g milk chocolate
100g dark chocolate
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.