Peanut Butter-Fudge Cups

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TamTastic
TamTastic Posts: 19,224 Member
in Recipes
Peanut Butter-Fudge Cups

With their peanut butter cookie crusts and their chocolaty cake centers, these diminutive desserts offer a festive twist on the traditional peanut butter cup.

Yield
2 dozen (serving size: 1 cup)

Ingredients
Crust:
1/4 cup chunky peanut butter
3 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
1 1/2 tablespoons corn syrup
1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons cold water
Cooking spray

Filling:
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter
3 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
1 large egg
2 teaspoons powdered sugar
Preparation

Preheat oven to 350°.

To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.

Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.

To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.


Nutritional Information
Calories:92 (33% from fat)
Fat:3.4g (sat 1.4g,mono 1.3g,poly 0.5g)
Protein:1.7g
Carbohydrate:14.6g
Fiber:0.5g
Cholesterol:13mg
Iron:0.6mg
Sodium:48mg
Calcium:13mg

fudge-cups-ck-226751-l.jpg

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Options
    Peanut Butter-Fudge Cups

    With their peanut butter cookie crusts and their chocolaty cake centers, these diminutive desserts offer a festive twist on the traditional peanut butter cup.

    Yield
    2 dozen (serving size: 1 cup)

    Ingredients
    Crust:
    1/4 cup chunky peanut butter
    3 tablespoons brown sugar
    2 tablespoons chilled butter, cut into small pieces
    1 1/2 tablespoons corn syrup
    1 cup all-purpose flour
    1/8 teaspoon salt
    3 tablespoons cold water
    Cooking spray

    Filling:
    2/3 cup packed brown sugar
    2 tablespoons unsweetened cocoa
    2 tablespoons semisweet chocolate chips
    1 tablespoon butter
    3 tablespoons 1% low-fat milk
    2 tablespoons all-purpose flour
    1 large egg
    2 teaspoons powdered sugar
    Preparation

    Preheat oven to 350°.

    To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.

    Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.

    To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.


    Nutritional Information
    Calories:92 (33% from fat)
    Fat:3.4g (sat 1.4g,mono 1.3g,poly 0.5g)
    Protein:1.7g
    Carbohydrate:14.6g
    Fiber:0.5g
    Cholesterol:13mg
    Iron:0.6mg
    Sodium:48mg
    Calcium:13mg

    fudge-cups-ck-226751-l.jpg
  • Carrie6o6
    Carrie6o6 Posts: 1,443 Member
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    Wow! These look and sound amazing!:bigsmile:
  • rachel41
    rachel41 Posts: 354 Member
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    Peanut butter cups are my favorite,I am going try these.Thank you:flowerforyou:
  • joann
    joann Posts: 624 Member
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    is serving size just one:sad: :sad: :sad: :sad: :
  • jenifergotti
    jenifergotti Posts: 325 Member
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    This sound awsome!! :smile:
  • watch48win
    watch48win Posts: 1,668 Member
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    Now I have a reason to go out and buy a mini muffin tin. Thanks Tami!
  • kels0724
    kels0724 Posts: 136
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    wow these look so good!!
  • 1Corinthians13
    1Corinthians13 Posts: 5,296 Member
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    Oh my goodness, I am so going to try those this weekend!
  • dothompson
    dothompson Posts: 1,184 Member
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    Yum, I think I'd have portion issues.

    Please tell me you didn't write this:

    "With their peanut butter cookie crusts and their chocolaty cake centers, these diminutive desserts offer a festive twist on the traditional peanut butter cup".


    This is a little too perky even for you Tam.
  • TamTastic
    TamTastic Posts: 19,224 Member
    Options
    Yum, I think I'd have portion issues.

    Please tell me you didn't write this:

    "With their peanut butter cookie crusts and their chocolaty cake centers, these diminutive desserts offer a festive twist on the traditional peanut butter cup".


    This is a little too perky even for you Tam.
    LOL! Hey! What does that mean??? :grumble: :laugh:

    No, I did not write that! That is COOKING LIGHT stuff!! :bigsmile:

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