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.
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
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
How to Make It
Preheat oven to 350°.
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.
I actually didn't care for these. They are super easy, and I love peanut butter and chocolate, but this wasn't it for me. The crust is a bit dry and tasteless; the center isn't sweet enough. Maybe I was thinking it would be more like a Reese's pb cup; nevertheless, not worth keeping this recipe.
That is the wrong picture of these. I have the magazine and the center is a dark fudge color. These are easy to make and delicious. I would recommend making them for a totally different kind of cookie for a cookie swap. That's my plan - if they last! I followed the recipe as written --- although I left mine in the oven 2 additional minutes.
This looks like a fantastic recipe! I'm a little concerned about the picture though...Upon looking at it closely, the picture looks like it has a phyllo shell as the crust and toffee pieces on top...almost looks like a picture of the Mini Mocha Toffee Cheesecakes...Nonetheless, I definitely have to try this recipe
I am not a huge peanut butter fan, but my boyfriend is. I made this for him and didn't think i would like it at all, but i really did enjoy it. My crust part didn't come out as pretty as some others have said, but it was good enough. My boyfriend seemed to think the whole look of it was still fancy enough. In the end, it took up a bit of time but it was well worth it. I would definitely make it again. : )
Made this for family gathering. Yummy. Pretty easy compared to some of the other things I made this holiday season. Mine didn't come out quite like the picture, but mainly that the center is a dark fudge color. Delicious.
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