Deluxe Peanut Butter Cups Recipes
HOMEMADE PEANUT BUTTER CUPS
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE PEANUT BUTTER CUPS
Steps:
- Cut 12 regular-sized muffin liners, lengthwise, in half. If you have miniature muffin liners, skip this step.
- Place half of the chocolate chips in a microwave-safe container. Melt in the microwave for 2 minutes, stirring after every minute.
- Fill the muffin cups half-way with melted chocolate. Using a spoon, coat the sides of the cups with chocolate. Refrigerate for 10-20 minutes, or until firm.
- In a small bowl, stir together peanut butter, powdered sugar, and salt. Spoon over into the chocolate cups, filling it 3/4 of the way.
- Melt the remaining chocolate as previously instructed. Spoon over the cups until full. Use a flat spatula to even out the edges. Refrigerate for 10-20 minutes and enjoy.
Nutrition Facts : Calories 290 cal
HOMEMADE PEANUT BUTTER CUPS
Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.
Provided by Kathleen Dickerson
Categories Desserts Candy Recipes Chocolate Candy Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
- Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
- In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
- Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 13.6 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 54 mg, Sugar 11.3 g
PEANUT BUTTER COOKIES ( DELUXE ) RECIPE - (4.8/5)
Provided by Li3nch
Number Of Ingredients 17
Steps:
- Mix all ingredients in large bowl. Spoon onto baking sheets, Press down with fork, Mix the topping in smal bowl add to the top of cookies then bake and enjoy.
3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY
We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams
DELUXE PEANUT BUTTER CUPS
Categories Candy Chocolate Nut Dessert Christmas Kid-Friendly Peanut Edible Gift Party Bon Appétit Small Plates
Yield Makes 36
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in medium bowl. Stir in chunky peanut butter. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
- Place 36 foil mini muffin cups (measuring 2 inches in diameter at widest point) on 2 cookie sheets. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Drop 1 teaspoon chocolate into each mini muffin cup. Rotating each cup, spread chocolate 3/4 inch up insides of cups with small palette knife. Refrigerate until chocolate is set, about 20 minutes.
- Drop 1 rounded teaspoon peanut butter mixture into each cup. Flatten slightly with back of spoon. Remelt chocolate in top of double boiler over simmering water. Spoon enough chocolate (about 1 teaspoon) into each cup to cover filling completely. Sprinkle each peanut butter cup with several peanut halves. Dip fork into remaining melted chocolate. Carefully wave from side to side over peanuts to create decorative pattern. Refrigerate until chocolate is set, about 20 minutes.
- Divide peanut butter cups among airtight tins. (Can be prepared up to 4 days ahead and refrigerate.)
PB & J CUPS
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Line 8 cups in a 12-cup muffin tin with cupcake liners.
- Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
- Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
- Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
- Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
- The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.
CHOCO-PEANUT BARS DELUXE
Satisfy your sweet tooth with the classic blend of peanut butter and chocolate. Together, the tender peanutty bar and crunchy chocolate topping are irresistible.-Laura McDowell, Lake Villa, IL
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Beat in the egg, peanut butter and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until golden brown. Cool for 15 minutes., For topping, melt chocolate chips and peanut butter. Stir in cereal. Carefully spread over the top. Chill for 30 minutes or until firm. Cut into bars. Store in an airtight container.
Nutrition Facts :
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, natural peanut butter, honey, coconut oil, muffin tin liner
Provided by Tiffany Lo
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a muffin tin with muffin tin liners.
- In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
- Stir in vanilla extract.
- Microwave for 30-second intervals until melted, stirring each time.
- Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm about 1 hour.
- Store in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
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