These chocolate peanut butter cups are easy to make and taste amazing! The base is soft and nutty, while the chocolate topping adds the perfect sweetness. A simple homemade treat that everyone will love.
Ingredients Needed:
For the base:
- 50 grams of soft dark brown sugar
- 200 grams of icing sugar
- 50 grams of soft butter
- 200 grams of smooth peanut butter
For the topping:
- 200 grams milk chocolate (chopped)
- 100 grams dark chocolate (chopped)
- edible gold stars to decorate
How To Make Chocolate Peanut-Butter Cups?
- Make the peanut butter base: Mix the brown sugar, icing sugar, butter, and peanut butter in a bowl until smooth. Use a spoon, mixer, or food processor to combine.
- Shape the base: Take about 1 teaspoon of the mixture and press it into mini paper cases. Place them in a mini muffin tin for support.
- Melt the chocolate: Melt the milk and dark chocolate together in a heatproof bowl over simmering water or in the microwave, stirring occasionally. Let it cool slightly.
- Add the chocolate topping: Spoon about 1 teaspoon of melted chocolate over each peanut butter base, making sure to cover it fully.
- Decorate and chill: Place a gold star on top or use any decoration you like. Refrigerate for 30 minutes until set.
Recipe Tips:
- Use the right peanut butter: Only use smooth peanut butter like Skippy. Natural peanut butter is too oily and won’t set properly.
- Press the base firmly: When shaping the peanut butter mixture, press it down well in the paper cases so it holds its shape when adding the chocolate.
- Let the chocolate cool slightly: If the melted chocolate is too hot, it can melt the peanut butter base. Let it cool for 2–3 minutes before spooning it over.
- Chill for the perfect texture: Refrigerate for at least 30 minutes so the chocolate fully sets and the peanut butter firms up. This prevents them from being too soft.
- Use mini muffin tins for support: Placing the paper cases in a mini muffin tin helps keep their shape while filling and setting, making them look neat and even.
How To Store Leftovers?
- Refrigerate: Let the chocolate peanut butter cups cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 1 week.
- Freeze: Arrange the peanut butter cups on a baking sheet and freeze until solid. Transfer them to a container and store them for up to 3 months.
Nutrition Facts:
- Calories: 120 kcal
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 2mg
- Sodium: 40mg
- Potassium: 60mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 2g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Peanut Butter Cheesecake
- Nigella Chocolate Cake with Coffee Buttercream
- Nigella Chocolate Olive Oil Mousse
Nigella Chocolate Peanut-Butter Cups
Description
These chocolate peanut butter cups are easy to make and taste amazing! The base is soft and nutty, while the chocolate topping adds the perfect sweetness. A simple homemade treat that everyone will love.
Ingredients
For the base:
For the topping:
Instructions
- Make the peanut butter base: Mix the brown sugar, icing sugar, butter, and peanut butter in a bowl until smooth. Use a spoon, mixer, or food processor to combine.
- Shape the base: Take about 1 teaspoon of the mixture and press it into mini paper cases. Place them in a mini muffin tin for support.
- Melt the chocolate: Melt the milk and dark chocolate together in a heatproof bowl over simmering water or in the microwave, stirring occasionally. Let it cool slightly.
- Add the chocolate topping: Spoon about 1 teaspoon of melted chocolate over each peanut butter base, making sure to cover it fully.
- Decorate and chill: Place a gold star on top or use any decoration you like. Refrigerate for 30 minutes until set.
Notes
- Use the right peanut butter: Only use smooth peanut butter like Skippy. Natural peanut butter is too oily and won’t set properly.
- Press the base firmly: When shaping the peanut butter mixture, press it down well in the paper cases so it holds its shape when adding the chocolate.
- Let the chocolate cool slightly: If the melted chocolate is too hot, it can melt the peanut butter base. Let it cool for 2–3 minutes before spooning it over.
- Chill for the perfect texture: Refrigerate for at least 30 minutes so the chocolate fully sets and the peanut butter firms up. This prevents them from being too soft.
- Use mini muffin tins for support: Placing the paper cases in a mini muffin tin helps keep their shape while filling and setting, making them look neat and even.
Nigella Chocolate Peanut-Butter Cups