CHOCO-PEANUT BUTTER CUPS
Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups.
Provided by Food Network
Time 2h15m
Yield 24 cookie cups
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F. Grease 24 mini muffin cups with cooking spray or shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (dust fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on wire racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling. Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes. In same 2-quart saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving. High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.
- Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Ronna Farley City: Rockville State: MD Prize Value: $10,000 Simple Snacks Category Winner
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, natural peanut butter, honey, coconut oil, muffin tin liner
Provided by Tiffany Lo
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a muffin tin with muffin tin liners.
- In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
- Stir in vanilla extract.
- Microwave for 30-second intervals until melted, stirring each time.
- Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm about 1 hour.
- Store in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
CHOCOLATE PEANUT BUTTER TRUFFLE CUPS
Makes 12 cups.
Provided by Anna Olson
Categories Bake With Anna Olson,chocolate,dessert,nuts
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF (180ºC). Line a muffin tin with paper liners.
- Sift the flour, cocoa powder and sugar into a large mixing bowl. Add the butter and use a pastry cutter or 2 butter knives to cut in the butter until no large pieces are visible (but the mixture will be coarse and not come together). Divide the mixture between the muffin tins and use a flat-bottomed water glass dipped in flour to press down the base (don't worry if it looks rough, the base will level out when baked). Bake this for 12 minutes and then cool completely on a rack.
- For the truffle layer, place the chocolate, peanut butter and corn syrup in a metal bowl over a pot of gently simmering water, stirring until melted. Measure out just under half of this (it makes about 1 cup/250 mL in total) and pour a little into each muffin cup, swirling the tins to coat the bases. Set aside the rest of the truffle mixture for the topping.
- For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside.
- Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth. Place this in a piping bag fitted with a plain tip and pipe the filling into each cup (the truffle filling below does not need to be set up). Spread the filling to level it, if needed.
- To top the cups, pour the remaining truffle mixture over each cup (if it has set up, it can be re-melted in a bowl over simmering water) and swirl the tins to ensure the topping covers the peanut butter layer. Sprinkle the top of each cup with a little chopped peanuts and then chill to set. Once set, the cups can be stored at room temperature (see Cook's Note).
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
PEANUT BUTTER CUPS
Steps:
- To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
- Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
- Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
- Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- Heat the oven to 400 degrees F.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups. Spoon 1 teaspoon peanut butter into each pastry cup. Top each with 1 square chocolate and about 3 marshmallows.
- Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.
CHOCOLATE-PEANUT BUTTER CUPS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h
Yield 48 chocolate peanut butter cups
Number Of Ingredients 7
Steps:
- Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
- Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter). Use 1 teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
- Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
- Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about 30 minutes.
- To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.
CHOCOLATE-PEANUT BUTTER CUP COOKIES
If you want to still enjoy one of these soft, chocolate chip peanut butter cup cookies the day after you make them, you'd better find a good hiding spot. -Jennifer Krey, Clarence, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, milk and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Stir in chips and peanut butter cups., Drop heaping tablespoons 2 in. apart onto ungreased baking sheets. Bake until set (do not overbake), 8-10 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 100mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
CHOCOLATE PEANUT BUTTER CUPS
These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you've gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 50m
Yield 18 cups
Number Of Ingredients 5
Steps:
- Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
- Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
- Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
- Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 19 grams, TransFat 0 grams
CHOCOLATE PEANUT BUTTER CUP COOKIES
These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!
Provided by Joanna Knudsen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 13 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 133.3 mg, Sugar 16.8 g
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