Chocolate Peanut Butter Cups

Ingredients
For the base:
50g soft dark brown sugar
200g icing sugar
50g soft butter
200g smooth peanut butter

For the topping:

200g milk chocolate, chopped
100g dark chocolate, chopped
Decorating ideas : edible stars, gold buttons, dragees,
christmas red, green and white sprinkles.

Method
In a food processor or mixer, mix the base ingredients until you have a sandy paste.
Take a scant one teaspoon measure of the dough and press into mini-muffin papers placed in a
mini muffin tray. Press all round so as to make a level base,
Melt the chocolates gently, in a bowl over a pan of simmering water or heat at 30 second intervals
in the microwave. Allow to cool a little and then spoon in a teaspoons worth into each case to
cover the base.
Decorate the top with the embellishment of your choice.

Note:
Make the cups upto 2 days ahead and keep
loosely covered, in a cool place. Or open
freeze on a baking sheet, then pack into a
rigid container. Thaws in no time at all.

Recipe from Nigella Lawsons Christmas book

The Patterned Plate