Peanut Butter Fudge Cups Recipes

PEANUT BUTTER FUDGE CUPS

Steps:

• In a small microwave-safe bowl, combine all ingredients. Microwave, uncovered, on high for 30 seconds. Stir until smooth. Press into six paper-lined miniature muffin cups. Refrigerate until set.

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

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!

PEANUT BUTTER FUDGE CUPS

Steps:

• Preheat oven to 350 degrees F.
• Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a scant teaspoonful of frosting in the center of each cookie.

PEANUT BUTTER FUDGE CUPS

Steps:

• 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.

PEANUT BUTTER FUDGE CUPS

Steps:

• Let cookie dough soften while you preheat the oven to 350 degrees.
• Mix softened dough and peanut butter together.
• Spray mini-muffin pan with non-stick cooking spray.
• Put a rounded teaspoon of dough in each cup.
• Bake for 12 minutes.
• Let cool in pan and then using a sharp knife loosen the cups.
• Cool completely on cooling racks.
• Once cool, place a teaspoon of frosing in the center of each cookie and ENJOY!