Hungry Girl Peanut Butter Cups Recipes

HUNGRY GIRL PEANUT BUTTER CUPS

Steps:

• Line a 12-cupcake pan with paper liners, or spray with nonstick spray.
• Using a whisk combine one cup of Cool Whip free with better n'butter peanut butter.
• Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tbsp each)
• Top each cup with a dollop of sugar free syrup (about 1 tsp.).
• Freeze. Enjoy.

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY

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!

WW FROZEN PEANUT BUTTER CUPS

Steps:

• Combine Cool Whip and peanut butter.
• Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
• Top with a drizzle of syrup and freeze
• That's it!

HUNGRY GIRL PEANUT BUTTER BROWNIES

Steps:

• Directions:.
• Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.
• In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.
• In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.
• Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.
• Allow to cool, and then cut into 16 pieces. Enjoy!
• MAKES 16 SERVINGS.

COPYCAT HUNGRY GIRLS GUILT FREE PEANUT BUTTER FUDGE!

Steps:

• Preheat oven to 350 degrees.
• Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).
• Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture.
• Spoon 2 tablespoons of Better 'n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.
• Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked.
• Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours.
• Cut into 36 squares and serve.
• Serving Size: 1 piece - 1 Point!