Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Nigella Lawson's Chocolate Peanut Butter Cups
· 8 servings
Peanut butter cream
In a bowl, mix together all the ingredients for the peanut butter cream. You can beat it with a wooden spoon, but an electric whisk will happily do the job for you — it's quicker and saves your arm.
Set the cases in a tin
Arrange the paper cases in a muffin tin. I used tiny paper cases and a mini muffin tin. This gives the cases sturdy support once you start filling them.
Fill with the peanut butter mixture
Spoon about one small teaspoon of the peanut butter cream into each prepared case, smoothing it down nicely.
Melt the chocolate
Break up both chocolates and melt them in a bain-marie. Stir well, then spoon the melted chocolate over the peanut butter cream in each case.
Chill until set
Pop the finished cups in the fridge to set — they'll firm up in about half an hour. Keep them stored in the fridge.