Ww Frozen Peanut Butter Cups Food

FROZEN PEANUT BUTTER CUPS

Frozen Peanut Butter Cups image

Provided by Tyler Florence

Categories dessert

Time 55m

Yield 2 dozen

Number Of Ingredients 6

Ingredients

1 pound semisweet chocolate, cut in chunks
1 cup creamy peanut butter
1/4 cup warm water
1/4 cup honey
1 cup heavy cream, whipped
2 tablespoons chopped salted peanuts

Steps:

Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.
Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.

WW FROZEN PEANUT BUTTER CUPS

Ww Frozen Peanut Butter Cups image

These don't taste like it, but they're actually not a sin to eat! 1 points plus per cup for all you WW junkies!

Provided by Ethans Mom

Categories Frozen Desserts

Time 5m

Yield 24 serving(s)

Number Of Ingredients 3

Ingredients

8 ounces Cool Whip Free
6 tablespoons peanut butter
4 tablespoons Hersheys Chocolate Syrup

Steps:

Combine Cool Whip and peanut butter.
Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
Top with a drizzle of syrup and freeze
That's it!

Nutrition Facts : Calories 32.2, Fat 2, SaturatedFat 0.4, Sodium 20.6, Carbohydrate 2.8, Fiber 0.3, Sugar 1.9, Protein 1.1

FROZEN WHIPPED PEANUT BUTTER CUPS

Frozen Whipped Peanut Butter Cups image

My wife likes them with the chocolate. I always make a couple without for me since I am on a low fat and sugar diet.

Provided by David04

Categories Candy

Time 15m

Yield 12 serving(s)

Number Of Ingredients 3

Ingredients

8 ounces Cool Whip, Fat Free
6 tablespoons reduced-fat peanut butter
12 ounces semi-sweet chocolate chips

Steps:

Combine Cool Whip and peanut butter.
Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn.
Coat cupcake liners with 2/3 of chocolate and place in cupcake tin.
Freeze for two minutes so chocolate is hardened.
Spoon in peanut butter mixture.
Top cups with remaining chocolate.
Freeze.
Optional: Remove chocolate from recipe and serve without chocolate coating.

Nutrition Facts : Calories 241.9, Fat 16.3, SaturatedFat 9.7, Sodium 55.1, Carbohydrate 25.6, Fiber 2.1, Sugar 20.6, Protein 3.7

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