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
MILK CHOCOLATE-PEANUT BUTTER CUPS
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings, 2 peanut butter cups each
Number Of Ingredients 4
Steps:
- Melt 1 pkg. chocolate as directed on package; spoon into 16 paper-lined mini muffin pan cups, adding about 1 tsp. chocolate to each cup.
- Mix peanut butter, sugar and vanilla until blended; spoon over chocolate layers in cups, adding about 1/2 tsp. peanut butter mixture to each cup. Use moistened fingertips to press peanut butter mixture into even layer over chocolate in each cup.
- Melt remaining chocolate; spoon over peanut butter mixture.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 140, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 17 g, Protein 4 g
CHOCOLATE PEANUT BUTTER CUPS
For years, the idea of making your own peanut butter cups seemed a laborous task. Now thanks to the efforts of vegan pioneers, recipes like this are only a little harder than making ice. (This recipe is from the cookbook "How It All Vegan.")
Provided by mielhollinger
Categories Dessert
Time 9h10m
Yield 12 cupcakes
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, melt the margarine.
- Once liquified, stir in the peanut butter, graham crumbs, and sweetener until well incorporated.
- Spoon about 2 tablespoons of the peanut mixture into the muffin tins lined with cupcake paper liners (the liners are important).
- In a different small saucepan on medium heat, melt the chocolate and milk together until completely melted, stirring often.
- Spoon over top of the peanut butter cups.
- Garnish with nuts and allow to set in the fridge for 6-8 hours before serving.
Nutrition Facts : Calories 189.2, Fat 14.1, SaturatedFat 4.4, Sodium 105.7, Carbohydrate 14.5, Fiber 2.1, Sugar 10, Protein 5.4
CHOCOLATE PEANUT BUTTER CUPS
I developed this recipe by combining some dessert recipes in my collection. The smooth peanut butter flavor earns rave reviews.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Place a scant teaspoonful inside each foil cup and rotate it gently in the palm of your hand to coat the sides and bottom. (Use a spoon to help coat the sides if necessary.) , Place cups in miniature muffin pans; chill until firm. Set remaining chocolate aside. In a medium bowl, combine the peanut butter, milk powder, corn syrup and vanilla until smooth. , Shape into 1-in. balls; press one ball into each chocolate cup. Top with remaining melted chocolate. Chill until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 112 calories, Fat 7g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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