Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 6

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.

Recipe by Cooking Light November 2001

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
2 dozen (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

92 calories; calories from fat 33%; fat 3.4g; saturated fat 1.4g; mono fat 1.3g; poly fat 0.5g; protein 1.7g; carbohydrates 14.6g; fiber 0.5g; cholesterol 13mg; iron 0.6mg; sodium 48mg; calcium 13mg.
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