FUDGY PEANUT BUTTER MOUSSE CUPS
This recipe was the grand prize winner of the Cook Country's holiday cookie contest. Submitted by Susan Bazan from Sequim, Washington this cookies recipe combines both peanut butter and chocolate a great pairing! This recipe you will need a mini muffin tin . A piping bag is suggested to assure a neat assembly. The crust is a store bought sugar cookie mix.
Provided by Marz7215
Categories Dessert
Time 1h25m
Yield 48 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and preheat oven to 350°F.
- Grease 12 cup mini-muffin tin. Combine cookie mix, pecans and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 TBSP cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
- With electric mixer on medium high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar and vanilla on medium speed until smooth, about 1 minute.
- Fold in whipped cream.
- Microwave chocolate and remaining cream in a small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 tsp chocolate mixture into each cookie cup, then fill cups with 1 TBSP peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 520.3, Fat 44.9, SaturatedFat 19.5, Cholesterol 75.1, Sodium 172.6, Carbohydrate 26.9, Fiber 3.5, Sugar 19.7, Protein 8.7
GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
Steps:
- Sift sugar through a fine-mesh strainer into a large bowl.
- Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
- Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
- Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
PEANUT BUTTER MOUSSE CUP
tastes so good makes your mouth water if you like Reese's pieces you love this recipes a good snack and great dessert LOVE LOVE it found it in a magazine delicious
Provided by razzle rachel fo sho
Categories Candy
Time 20m
Yield 36 cups, 15-17 serving(s)
Number Of Ingredients 7
Steps:
- in a large bowl, beat egg yolks and 1/4 cup sugar at medium speed with an electric mixer until thick and pale, about 4 minutes.
- beat in the peanut butter.
- in a medium bowl beat egg whites at high speed with an electric mixer until foamy.
- gradually add remaining sugar 1 tablespoon at a time, beating until stiff peaks form.
- gently fold into peanut butter mixture.
- cover, refrigerate for two hours.
- pipe or spoon peanut butter mousse into chocolate cups.
- add the chocolate shavings, chocolate chips or roasted peanuts if desired.
Nutrition Facts : Calories 234.9, Fat 18.7, SaturatedFat 6.4, Cholesterol 92.2, Sodium 123.7, Carbohydrate 11.3, Fiber 1.5, Sugar 8.6, Protein 8.1
PEANUT BUTTER FUDGE CUPS
My husband often travels during the week, and this fast-to-fix microwave peanut butter fudge recipe is perfect for just my 2-year-old and me. -Lori Brow, Manhattan, Illinois.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 105 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
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