Peanut Butter-Fudge Cups Recipe

Name: Peanut Butter-Fudge Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1/4 cup chunky peanut butter; 3 tablespoons brown sugar; 2 tablespoons chilled butter, cut into small pieces; 1 1/2 tablespoons corn syrup; 1 cup all-purpose flour; 1/8 teaspoon salt; 3 tablespoons cold water; Cooking spray; Filling:; 2/3 cup packed brown sugar; 2 tablespoons unsweetened cocoa; 2 tablespoons semisweet chocolate chips; 1 tablespoon butter; 3 tablespoons 1% low-fat milk; 2 tablespoons all-purpose flour; 1 large egg; 2 teaspoons powdered sugar

Servings: persons

Crust:
1/4 cup chunky peanut butter
3 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
1 1/2 tablespoons corn syrup
1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons cold water
Cooking spray
Filling:
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter
3 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
1 large egg
2 teaspoons powdered sugar

1
Preheat oven to 350u00b0.
2
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.
3
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.
4
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 350u00b0 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.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crust:, 1/4 cup chunky peanut butter, 3 tablespoons brown sugar, 2 tablespoons chilled butter, cut into small pieces, and more.

Yes, Peanut Butter-Fudge Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter-Fudge Cups

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