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 CUPS
Steps:
- To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
- Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
- Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
- Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.
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.
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
HOMEMADE PEANUT BUTTER CUPS
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER CUPS
There are so many different versions of this wonderful combination. This is mine and I have used it for close to 20 years. This is DS favorite! The creamy peanut butter refers to a brand such as Jif or Skippy. I don't think a natural peanut butter will work as it is missing the oil Also, the margarine for the chocolate mixture is melted before adding to the chocolate chips. If water gets in the chocolate it well "seize".
Provided by PaulaG
Categories Candy
Time 15m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- With a pastry blender, cut the peanut butter, 1/2 cup margarine and powdered sugar together by hand DO NOT USE A MIXER OR IT WILL BE TO CREAMY; the mixture may need to be "kneaded by hand".
- Line a 13x9x2 inch pan with foil, spread the mixture with slightly buttered hands into prepared pan.
- In top of double boiler over boiling water, add 1 tablespoon melted margarine and 12 oz chocolate chips taking care not to get water into the mix.
- Stir constantly until melted, mixture will be glossy.
- Spread immediately over peanut butter mixture.
- Allow to cool and harden slightly, cut into squares.
- DH suggested using a pizza cutter to cut these into squares and it works great!
- After these are cut and the chocolate has set, I store these covered in a tupperware container.
Nutrition Facts : Calories 190.7, Fat 12.9, SaturatedFat 3.8, Sodium 100.2, Carbohydrate 18, Fiber 1.4, Sugar 15.4, Protein 4
3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY
We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams
PEANUT BUTTER CHOCOLATE CUPS
Our children love these rich, creamy candies. -Aljene Wendling, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup. , In a microwave, melt peanut butter; stir until smooth. Spoon into cups. Top with remaining chocolate mixture. Remelt chocolate mixture if necessary. Refrigerate 30 minutes or until firm.
Nutrition Facts : Calories 93 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 66mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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
CHOCOLATE PEANUT BUTTER CUPS
These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you've gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 50m
Yield 18 cups
Number Of Ingredients 5
Steps:
- Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
- Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
- Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
- Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 19 grams, TransFat 0 grams
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