Frozen Jell O No Bake Peanut Butter Cups Recipes

Steps:

• Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
• Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
• Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.
• Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.

Steps:

• Prepare crust mix as directed on package in medium bowl. Press into bottoms of 12-15 foil-lined muffin cups (about 1 heaping tablespoon per muffin cup).
• Prepare filling mix as directed on package in deep, medium bowl. Divide filling among muffin cups. Place Topping Pouch in hot water 30 seconds. Knead pouch 30 seconds. Squeeze topping equally over cups.
• Freeze 2 hours or until firm. Store, covered, in freezer up to 2 weeks.

Steps:

• Cream together butter and peanut butter; mix well.
• To this mixture, add the graham cracker crumbs and icing sugar in small quantities at a time.
• Spread this peanut butter mixture into a greased 9 X 13 pan.
• Melt the chocolate chips over hot water and then spread over the peanut butter mix.
• Refrigerate over night to set.
• Cut into small squares and serve.

Steps:

• Stir sugar and contents of package in a bowl until well blended.
• Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
• Ladle jam into clean plastic (or glass)freezer jars.
• Twist on lids and let stand until thickened, about 30 minutes.
• Refrigerate up to 3 weeks or freeze up to 1 year.
• NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
• Fresh Peaches: 12 medium.
• Frozen Peaches: 3 (16 oz) bags.
• Fresh Raspberries: 6 (6 oz) pkgs.
• Frozen Raspberies: 3 (12 oz) bags.