Nigella Lawson's Chocolate peanut-butter cups



60 min



* PLUS Refrigeration Time: 30 minutes

This recipe is from Nigella Lawson’s new cookbook, Nigella Christmas. The recipe has not been tested by the Chatelaine Test Kitchen.


  • 1/4 cup (50 mL) dark brown sugar , packed
  • 1 3/4 cups (425 mL) icing sugar
  • 1/4 cup (50 mL) soft butter
  • 1 1/4 cups (300 mL) smooth peanut butter


  • 200 g milk chocolate , chopped
  • 100 g dark chocolate , chopped
  • Edible gold buttons and stars to decorate , or other decorations, such as gold dragées or red, white and green Christmassy sprinkles
  • 48 to 50 petit-four paper cases , preferably gold


  • 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.
  • Use your hands to form scant 1 tbsp (15 mL) discs to fill the base of about 45 petit-four cases placed in miniature tart tins or mini muffin tins (each indentation about 4.5 cm in diameter). Press the sandy mixture as best you can to form a layer at the bottom of each paper case.
  • Melt both chocolates very gently, either in a heatproof bowl suspended over a pan of simmering water or, using a suitable bowl, in the microwave, according to the manufacturer’s instructions.
  • Stir the melted chocolates together and allow to cool a little, then spoon 1 teaspoonful (5 mL) into each petit-four case, covering the sandy base.
  • Decorate with a gold button or 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 min or so before serving.


Make the cups up to 2 days ahead and keep, loosely covered, in a cool place.


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.