Peanut Butter-Fudge Cups Recipe

Peanut-Butter-Fudge-Cups-Recipe

 

Peanut Butter-Fudge Cups Recipe

Ingredients
Crust:

  • 1/4 cup chunky peanut butter
  • 3 tablespoons brown sugar
  • 2 tablespoons chilled butter, cut into small pieces
  • 1 1/2 tablespoons corn syrup
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3 tablespoons cold water
  • Cooking spray

Filling:

  • 2/3 cup packed brown sugar
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons semisweet chocolate chips
  • 1 tablespoon butter
  • 3 tablespoons 1% low-fat milk
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 2 teaspoons powdered sugar

Directions

  1. Preheat oven to 350°.
  2. 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.
  3. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
  4. Shape mixture into 24 balls, using 1 tablespoon of the mixture for each. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
  5. 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.
  6. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat. Beat egg is a small bowl. Add a teaspoon of the hot mixture to the egg to temper. Whisk in 2 tablespoons flour and egg until into the chocolate mixture until well blended. Divide chocolate mixture evenly among muffin cups using a 1 tablespoon measuring spoon.
  7. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes.
  8. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.

And Serve.

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