Peanut Butter Fudge Cups Recipes
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.
EASIEST PEANUT BUTTER FUDGE
This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.
Provided by ANGIEH
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 15
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g
PEANUT BUTTER FUDGE CUPS
Steps:
- Preheat oven to 350 degrees F.
- Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a scant teaspoonful of frosting in the center of each cookie.
PEANUT BUTTER FUDGE CUPS
Make and share this Peanut Butter Fudge Cups recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
- Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal.
- Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
- Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
- To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat.
- Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups.
- Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes.
- Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 1110.5, Fat 40.7, SaturatedFat 16.9, Cholesterol 152.6, Sodium 510.6, Carbohydrate 176.1, Fiber 6.9, Sugar 106.8, Protein 20.6
PEANUT BUTTER FUDGE CUPS
I found this recipe while searching FOODTV.com. It was listed as a SEMI-HOMEMADE COOKING with Sandra Lee recipe. These were easy to prepare and addicting.
Provided by stephanief
Categories Dessert
Time 24m
Yield 48 serving(s)
Number Of Ingredients 3
Steps:
- Let cookie dough soften while you preheat the oven to 350 degrees.
- Mix softened dough and peanut butter together.
- Spray mini-muffin pan with non-stick cooking spray.
- Put a rounded teaspoon of dough in each cup.
- Bake for 12 minutes.
- Let cool in pan and then using a sharp knife loosen the cups.
- Cool completely on cooling racks.
- Once cool, place a teaspoon of frosing in the center of each cookie and ENJOY!
Nutrition Facts : Calories 80.9, Fat 4.4, SaturatedFat 1.1, Cholesterol 3.1, Sodium 65.8, Carbohydrate 9.8, Fiber 0.3, Sugar 5.3, Protein 1.2
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