Peanut Butter-Fudge Cups

Becky Luigart-Stayner; Jan Gautro

With their peanut butter cookie crusts and their chocolaty cake centers, these peanut butter-fudge cups are a tasty homemade take on peanut butter cup candies.

Yield: 2 dozen (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 33%
  • Fat: 3.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.7g
  • Carbohydrate: 14.6g
  • Fiber: 0.5g
  • Cholesterol: 13mg
  • Iron: 0.6mg
  • Sodium: 48mg
  • Calcium: 13mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
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