GIANT PEANUT BUTTER CUP RECIPE BY TASTY
Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 4
Steps:
- In a small bowl, place half of the chocolate chips.
- Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
- Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
- Refrigerate until set.
- In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
- Pour the peanut butter into the tart pan and smooth the surface.
- Melt remaining chocolate and pour over the peanut butter.
- Smooth out the chocolate making sure it covers the entire surface.
- Refrigerate until set, about 1 hour.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 878 calories, Carbohydrate 80 grams, Fat 57 grams, Fiber 5 grams, Protein 17 grams, Sugar 65 grams
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
REESE'S 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.
PEANUT BUTTER CUPS
Make and share this Peanut Butter Cups recipe from Food.com.
Provided by Babybub
Categories Dessert
Time 20m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Cream together butter, peanut butter, sugar, brown sugar, egg and vanilla.
- Add flour and baking soda.
- Mix well.
- Roll into balls.
- Place one ball in each cup of a greased mini-muffin pan.
- Bake at 350 for 8-10 minutes.
- While baking, unwrap Peanut Butter Cups.
- After cookies come out of the oven, place 1 Peanut Butter Cup in each cookie.
- Let them cool completely.
- Using a butter knife, carefully remove cookies from pan.
Nutrition Facts : Calories 99.1, Fat 5.5, SaturatedFat 2.3, Cholesterol 9.9, Sodium 76.6, Carbohydrate 11.2, Fiber 0.5, Sugar 7.9, Protein 1.9
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 powdered 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.
- Notes about the recipe: I have two recipes for this, one where you blend the peanut butter right with the milk chocolate and then pour it into the molds which is a more direct route to the same end flavor. The other is more traditional and the one I've done here with the filling separate from the outer chocolate shell.
PEANUT BUTTER CUP COOKIES
These cookies are serious about peanut butter: Each has a full-size peanut butter cup tucked inside the salty-sweet peanut butter dough. As the cup bakes, the peanut butter inside softens, creating the perfect combination of crisp cookie shell, creamy center and crunchy honey-roasted topping.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass.
- Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely.
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.
HOMEMADE PEANUT BUTTER CUPS
A secret ingredient (saltines!) helps mimic the texture of the peanut butter filling in the store-bought version of this candy favorite.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 18 servings
Number Of Ingredients 6
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.
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
REESE'S PEANUT BUTTER CUPS
Make and share this Reese's Peanut Butter Cups recipe from Food.com.
Provided by Tonkcats
Categories Candy
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine everything but the chocolate chips, and press in a greased 8x8" pan.
- Spread melted chocolate chips over top with a spatula, covering entire surface. Chill 2 hours.
Nutrition Facts : Calories 655.5, Fat 39.6, SaturatedFat 17.9, Cholesterol 40.7, Sodium 337.4, Carbohydrate 74.3, Fiber 3.8, Sugar 61.5, Protein 9.5
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 COOKIE CUPS
Pair the winning combination of peanut butter and dark chocolate in these cookie cups. They're perfect for a picnic or pick-me-up treat for the whole family
Provided by Cassie Best
Categories Dessert
Time 43m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/170C fan/gas 5. Tip the butter, sugars and vanilla into a bowl and beat with an electric whisk until pale and fluffy. Beat in the egg. Add the flour, bicarb and a pinch of salt, and mix everything together with a spatula.
- Break off golf-ball-sized lumps of dough (about 65g each) and press into the holes of a 12-hole muffin tin, ensuring it comes up the sides - if you're using a deep muffin tin, the dough should come about halfway up the side of each hole. Bake for 15 mins until golden. The dough will sink as it bakes, so leave until cool enough to handle, then press it up the sides of the holes again. Leave to cool completely.
- Break the chocolate into a heatproof bowl and melt until smooth in the microwave in 20-second bursts, or set over a pan of barely simmering water ensuring the bowl doesn't touch the water. Remove the cookie cups from the tin (you may need a cutlery knife to help you do this). Spoon 1 tsp nut butter into the centre of each, then cover with the melted chocolate. Leave to cool until the chocolate sets, about 1 hr. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 492 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
PEANUT BUTTER CUP SQUARES
A cookie crust is topped with layers of creamy peanut butter and chocolate-elevating these squares from a candy store favorite to an elegant delight.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.
- Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.
- 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 pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
REESE'S PEANUT BUTTER CUP FILLING
Homemade recipe for the inside of Reese's cup, so you can make you own at home! [which are so much tastier!] I'd recommend using bitter sweet or milk chocolate, and using a peanut butter cup mold, which you can buy pretty cheaply at Joann's or other craft/kitchen supply stores. And if you don't have powdered sugar, you can blend regular white sugar in a coffee grinder
Provided by glerkydestiny
Categories Candy
Time 5m
Yield 66 small peanutbutter cup fillings, 66 serving(s)
Number Of Ingredients 4
Steps:
- Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.
Nutrition Facts : Calories 24.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.5, Sodium 14.7, Carbohydrate 1.9, Fiber 0.2, Sugar 1.6, Protein 0.7
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 CUPS
Reese's eat your heart out! These are the BEST Raw, Vegan, Wheat-free, Gluten-free, Yeast-free, Guilt-free Peanut Butter cups, with a Peanut butter base, a Nut butter filling topped off with a homemade Raw Chocolate, crushed Peanuts,Cacao Nibs and Oats!
Provided by Holly Jade
Time 1h5m
Yield Makes 12 cups
Number Of Ingredients 0
Steps:
- Line a cupcake tin with cases.
- In a food processor/blender, add in the Oats & Peanuts and whizz up on high until crumb like. This will take a few minutes.
- Add in Peanut Butter,Vanilla extract, Salt, Coconut Oil and Maple Syrup. Blend until combined.
- Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
- Pop a 1/2 teaspoon of Peanut Butter on top of each base then place the tray into the freezer whilst you make the Chocolate topping.
- In a food processor/blender, combine the Melted Coconut Oil, Maple Syrup, Cocoa or Cacao Powder and Salt until silky smooth.
- Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!
- Once firm, remove from the cases and serve. Leave at room temperature for 10-15 minutes before eating! Keep in a sealed container in the fridge. Recipe by Holly Jade at The Little Blog of Vegan
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