Frosty Peanut Butter Cups Recipes

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FROZEN PEANUT BUTTER CUPS



Frozen Peanut Butter Cups image

Provided by Tyler Florence

Categories     dessert

Time 55m

Yield 2 dozen

Number Of Ingredients 6

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.

FROSTY PEANUT BUTTER CUPS



Frosty Peanut Butter Cups image

With their creamy smooth texture and peanut butter flavor, these cups are addictive! Graham cracker crumbs make up the simple crust. They freeze will in muffin cups for cute individual servings.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 dozen.

Number Of Ingredients 6

1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
2 tablespoons butter, softened
1 cup cold 1% milk
1/2 cup reduced-fat creamy peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 cups fat-free whipped topping

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press about 1 tablespoon each into 12 paper-lined muffin cups., In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving.

Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 277mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 4g protein.

HOMEMADE PEANUT BUTTER CUPS



Homemade Peanut Butter Cups image

A secret ingredient (saltines!) helps mimic the texture of the peanut butter filling in the store-bought version of this candy favorite.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 18 servings

Number Of Ingredients 6

18 ounces milk chocolate, chopped (about 2 1/2 cups)
1 cup smooth peanut butter
1/2 cup confectioners' sugar
1/4 cup saltine crackers, finely crushed (about 8)
2 tablespoons unsalted butter, softened
Pinch salt

Steps:

  • Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
  • Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
  • Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
  • Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
  • Serve chilled or at room temperature.

FROSTY PEANUT BUTTER PIE



Frosty Peanut Butter Pie image

With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. -Christi Gillentine, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 7

4 ounces cream cheese, softened
1/4 cup peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
1 package (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)
2 teaspoons chocolate syrup

Steps:

  • In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. , Remove from the freezer 30 minutes before serving.

Nutrition Facts : Calories 411 calories, Fat 25g fat (13g saturated fat), Cholesterol 21mg cholesterol, Sodium 243mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

HOMEMADE PEANUT BUTTER CUPS



Homemade Peanut Butter Cups image

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

2 cups milk chocolate chips
2 tablespoons shortening
½ cup butter
½ cup crunchy peanut butter
1 cup confectioners' sugar
⅔ cup graham cracker crumbs

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

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY



3-ingredient Peanut Butter Cups Recipe by Tasty image

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

3 tablespoons powdered sugar, sifted
½ cup creamy peanut butter
1 cup chocolate, melted

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

EASY PEANUT BUTTER CUPS



Easy Peanut Butter Cups image

These rich homemade candies will put you off the store-bought version for good.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 24

Number Of Ingredients 4

4 ounces white chocolate, chopped
1/2 cup smooth peanut butter
12 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons unsalted roasted peanuts, chopped

Steps:

  • Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
  • Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
  • Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

Nutrition Facts : Calories 131 g, Fat 9 g, Fiber 1 g, Protein 3 g

PEANUT BUTTER CUPS



Peanut Butter Cups image

The homemade version of this classic candy is considerably better than what you used to get in your trick-or-treat bucket.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 36

Number Of Ingredients 5

2 cups sifted confectioners' sugar
1 1/2 cups smooth peanut butter, preferably all-natural
3 tablespoons unsalted butter
1 pound bittersweet or semisweet chocolate
36 1 3/8-inch paper candy cups

Steps:

  • Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.
  • Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.
  • Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.

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