Nigella Lawson's Chocolate Peanut-butter Cups

These are really a homespun version of the famous Reese's confection of the same name, embellished with gold to give a touch of seasonal glitz.

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   1. 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 food processor to make a sandy paste.
   
   2. Use your hands to form scant 1-teaspoon discs to fill the base of about 48 petit-four cases placed in miniature tart tins or minimuffin tins (each indentation about 4.5cm in diameter). Press the sandy mixture as best you can to form a layer at the bottom of each paper case.
   
   3. 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.
   
   4. Stir the melted chocolates together and allow to cool a little, then spoon 1 teaspoonful into each petit-four case, covering the sandy base.
   
   5. 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 minutes or so before serving.