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)
1 3/4 cups (425 mL)
1/4 cup (50 mL)
1 1/4 cups (300 mL)
FOR THE TOPPING:
gold buttons and stars to decorate
, or other decorations, such as gold dragées or red, white and green Christmassy sprinkles
48 to 50
, 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.