Peanut Butter Cup Sandwich Recipes

Steps:

• Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
• Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
• Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
• Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
• Serve chilled or at room temperature.

Steps:

• Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.
• Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate.
• Chill in refrigerator 30 minutes, until set.

Steps:

• Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.

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.

Steps:

• Toast the English muffin halves under a broiler or in a toaster. I find that my toaster's bagel setting helps to keep the cut sides crispy while leaving the outsides nice and soft.
• I recommend doing the next few steps with the muffin as hot as possible out of the toaster/oven. I'm sure this would be good cold too, but something about the heat just turns this into a lovely gooey mess instead of just a plain old sandwich! Even if you need to refrigerate the sandwich later, I recommend building the sandwich hot first.
• Spread half of the peanut butter on each muffin half. If you're working with a hot muffin this should result in the peanut butter almost starting to melt.
• Drizzle half of the honey over each muffin half. You can "eyeball" this amount if you have the traditional bear-style honey like I do.
• Sprinkle half of the chocolate chips over each muffin half. Try to spread them out. If you're working with a hot muffin this will result in the chocolate chips melting into the peanut butter, so the more area you cover, the more chocolate you'll get with each bite!
• I usually serve this open face style, but if you're making a sandwich, just press the two halves together at this point.
• Serve with dollops of whipped topping on top, or if you're doing this sandwich style, just include some for dipping. If you're able to enjoy this hot, the whipped topping will melt all over the muffin and make things even more messy, but oh so good!