Peanut Butter Fudgy Buttons Recipes

FUDGY BUTTONS

Steps:

• In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-in. patties. Refrigerate until serving.

PEANUT BUTTER FUDGY BUTTONS

Steps:

• Combine water and cocoa mix in a larger bowl. Blend together until smooth. Add peanut butter and corn syrup and stir until combined. Add 2 cups of powdered sugar and blend. Finally, add crushed vanilla wafers.
• Spray a large piece of waxed paper with cooking spray. Drop large teaspoons of chocolate mixture onto paper and set aside. Place remaining cup of powdered sugar in shallow pan. Roll each piece of chocolate in sugar to cover well. Shape into ball. Press thumb into middle of ball until slightly indented. Position a chocolate morsel in the middle of the with the tip up.
• Chill in refrigerator at least 1 hour before serving. Store in refrigerator in a sealed airtight container.

FUDGY PEANUT BUTTER BUTTONS

Steps:

• Combine water and cocoa mix in large bowl; whisk together until smooth. Stir in peanut butter and corn syrup. Add 2 cups of the confectioners sugar; blend. Stir in crushed vanilla wafers.
• Spray large piece of waxed paper with baking spray. Drop heaping teaspoonfuls of chocolate mixture onto paper; set aside. Place the remaining 1 cup confectioners sugar in shallow dish. Roll each piece of chocolate in sugar; shape into balls. Press thumb into the center of each ball until slightly indented; place chocolate morsel in middle (tip side up).
• Chill at least 1 hour before serving. Store refrigerated in airtight container.

FUDGY PEANUT BUTTER BUTTONS

Steps:

• Combine water and cocoa mix in large bowl; whisk together until smooth. Stir in peanut butter and corn syrup. Add 2 cups of the confectioners sugar; blend. Stir in crushed vanilla wafers.
• Spray large piece of waxed paper with baking spray. Drop heaping teaspoonfuls of chocolate mixture onto paper; set aside. Place the remaining 1 cup confectioners sugar in shallow dish. Roll each piece of chocolate in sugar; shape into balls. Press thumb into the center of each ball until slightly indented; place chocolate morsel in middle (tip side up).
• Chill at least 1 hour before serving. Store refrigerated in airtight container.

PEANUT BUTTER BUTTONS

Steps:

• 1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• 2. Place butter and peanut butter in a large bowl. Using an electric mixer, beat on high until very creamy.
• 3. Beat in ½ cup (125 mL) sugar until well blended. Then beat in egg yolks, one at a time, scraping down sides as needed. Beat in vanilla and then flour until combined.
• 4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls, and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your finger to press into centre of each dough ball to form an indent.
• 5. Bake in preheated oven for 10 minutes. Remove from oven, place a peanut butter cup in indent and then continue to bake until golden and set, about 6 to 8 more minutes.
• 6. Remove to a rack to cool completely. When completely cool, dust with icing sugar.