CHOCOLATE-PEANUT BUTTER CUPS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h
Yield 48 chocolate peanut butter cups
Number Of Ingredients 7
Steps:
- Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
- Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter). Use 1 teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
- Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
- Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about 30 minutes.
- To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.
PEANUT BUTTER CHOCOLATE CUPS
Make and share this Peanut Butter Chocolate Cups recipe from Food.com.
Provided by lilkittykt
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In microwave, melt chocoloate, butter, and shortening; stir until smooth.
- Place foil or mini paper baking cups in a mini muffin pan. Place 1 tablespoon of chocolate mixture in each cup.
- In microwave, heat peanut butter until melted. Spoon into cups. Top with remaining chocolate.
- Refrigerate for 30 minutes or until firm.
Nutrition Facts : Calories 164.2, Fat 12.6, SaturatedFat 5.6, Cholesterol 14, Sodium 65.1, Carbohydrate 11, Fiber 0.9, Sugar 9.1, Protein 2.7
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- Heat the oven to 400 degrees F.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups. Spoon 1 teaspoon peanut butter into each pastry cup. Top each with 1 square chocolate and about 3 marshmallows.
- Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.
GIANT CHOCOLATE PEANUT BUTTER CUP
What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy and crumbly. To get more peanutty goodness-and a tastier homemade version of it-blitz up peanuts, sugar, and salt and stuff it into a huge tart pan lined with chocolate. It's as addictive as the original with a freshness from just-ground peanuts.
Provided by Genevieve Ko
Categories Dessert Peanut Butter Chocolate Candy Halloween
Yield Serves 16-20
Number Of Ingredients 9
Steps:
- Spray inside of tart pan ring with nonstick spray. Wrap removable bottom of pan with plastic wrap; gather excess plastic underneath (it should be smooth on top of removable bottom). Set inside ring.
- Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.
- Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature. Tilt pan until bottom is evenly coated. Chill until firm, about 15 minutes.
- Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.
- Transfer peanut mixture to a large sheet of wax paper. Press firmly into a disk 1/4" smaller than diameter of tart pan, about 9 3/4", until no cracks remain. Carefully invert disk into tart pan, centering it. Peel off and discard wax paper.
- Pour reserved chocolate mixture (it should be the consistency of fudge sauce) over center of peanut disk. Tilt pan to spread completely over the top, filling the gap between edges of pan and disk, until smooth. Chill until firm, about 45 minutes.
- Remove sides of tart pan. Carefully lift tart off bottom of pan, then slide onto a platter while removing plastic wrap. Let sit at room temperature 10 minutes, then cut into wedges.
AMAZING PEANUT BUTTER CHOCOLATE CUPS
I seen this recipe on Anna Olsen's show Sugar the other day, and just had to try them. I am a huge peanut butter fan. These are the best peanut butter chocolate cups I have ever had. It is a must try recipe, if you love peanut butter and chocolate as much as I do!!!! Cooking time does not include chill time.
Provided by Purdy Good Cook
Categories Dessert
Time 40m
Yield 12 12, 12 serving(s)
Number Of Ingredients 16
Steps:
- To prepare crust (first 8 ingredeints), pulse peanuts in food processor with sugar, flour, cocoa and salt (to prevent peanuts from becoming peanut butter). Add butter and pulse in until even crumbly texture. Add egg yolks and vanilla and pulse just until dough comes together. Wrap in a disc and chill for 30 minutes.
- Press dough into greased muffin tins.
- Preheat oven to 350°F Dock tart shells by marking with a fork and bake for 12 to 15 until centre of shell is dry. Allow cool.
- For ganache(ingredients 9 & 10), heat whipping cream to just below a simmer and pour over chopped chocolate. Let sit for 1 minute. Stir until evenly blended then spoon into prepared shells, reserving ¼ cup ganache for garnish.
- For filling(last 6 ingredients), beat peanut butter with cream cheese until smooth. Stir in icing sugar until smooth. Add condensed milk. Whip whipping cream with vanilla to soft peaks. Fold into peanut butter mixture. Spoon or pipe into tart shells.
- To garnish, drizzle with remaining ganache (if has cooled and set while preparing filling, melt in microwave for 15 seconds). Chill until ready to serve.
- Yield: 1 dozen cups.
Nutrition Facts : Calories 528.3, Fat 42, SaturatedFat 19, Cholesterol 131, Sodium 232.6, Carbohydrate 29.9, Fiber 2.6, Sugar 15.8, Protein 11.7
PEANUT BUTTER-CHOCOLATE MOUSSE CUPS
Easy-peasy Peanut Butter-Chocolate Mousse Cups only take ten minutes to prep, and yet they look stunningly sophisticated. Entertain with style―and ease―with our Peanut Butter-Chocolate Mousse Cups recipe.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 5 servings
Number Of Ingredients 4
Steps:
- Add COOL WHIP to peanut butter in medium bowl; whisk just until blended. Stir in 2 Tbsp. chocolate chips.
- Spoon into resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe COOL WHIP mixture into shells.
- Sprinkle with remaining chocolate chips.
Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, peanut butter, honey, hemp heart, muffin tin
Provided by Crystal Hatch
Categories Snacks
Yield 24 cups
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
- Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
- In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
- Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
- Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
- The cups will keep in the refrigerator for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams
CHOCOLATE PEANUT BUTTER CUP SHEET CAKE
This is a GREAT cake that can easily go to a pot luck or picnic or just about anywhere else too! It is so good and everyone LOVES it! My family enjoys it and so do all my co-workers. It tastes like a peanut butter cup! It is a MUCH requested recipe. I promise it will be a much requested recipe at your house too if you give it a try!
Provided by Theresa P
Categories Dessert
Time 40m
Yield 1 10x15 sheet
Number Of Ingredients 13
Steps:
- Mix together all the dry cake ingredients in a large bowl.
- Bring to a boil the water and margarine.
- Pour over the dry cake mixture and add 2 beaten eggs, 1/2 cup buttermilk and vanilla.
- Mix well.
- Coat a 10x15-inch jelly roll pan with a non-stick spray and pour in cake mixture.
- Bake cake at 350°F for 25 minutes.
- Frosting: You MUST FROST this cake while still hot/warm from the oven.
- Mix together well the 1/2 cup peanut butter with the can of milk chocolate frosting in a small bowl.
- Spread on top of still warm cake.
- Let cake cool to room temperature and serve.
- YUM!
CHOCOLATE PEANUT BUTTER CUP OATMEAL
A really yummy and comforting breakfast that is better for you than the sugar laden cereals on the markets.
Provided by Sarah_Star
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Bring milk just to a simmer and add oats.
- Stir until oats get creamy.
- Add peanut butter and chocolate chips and stir until they melt.
- Add unsweetend cocoa and sugar.
- Feel free to add more milk depending on your desired consistency.
PEANUT BUTTER CUP PIE
Chocolate and peanut butter are at it again, this time in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
- Meanwhile, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PEANUT BUTTER CUP CANDY
White chocolate with a milk chocolate swirl. Easy and WONDERFUL! Note: 1/2 cup peanut butter and 1/4 cup tahini can be used instead of the 3/4 cup peanut butter if desired.
Provided by _Pixie_
Categories Candy
Time 15m
Yield 30 candies
Number Of Ingredients 3
Steps:
- Put the peanut butter and white chocolate chips in a microwave safe bowl and microwave for 2-3 minutes until melted (stir thoroughly every minute or so).
- Spoon mixture into little tin foil candy cups (not all the way to the top or it will over flow) and drop 3 to 4 milk chocolate chips on top.
- After several minutes, the milk chocolate will start to melt, take a toothpick and make a swirled pattern with the milk chocolate -- that's it refrigerate for an hour or so until set.
Nutrition Facts : Calories 80.9, Fat 5.8, SaturatedFat 2.2, Cholesterol 1.2, Sodium 36.7, Carbohydrate 6, Fiber 0.4, Sugar 5.3, Protein 2.1
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