How To make Chocolate Peanut Butter Cups
1 Refrigerated ready-to-slice
Peanut butter cookie dough = (15- oz) 48 Miniature peanutbutter cup
-candies Recipe by: Southern Living
Slice cookie dough into 3/4-inch slices. Cut each slice into quarters. Place each quarter into a lightly greased 1-3/4-inch muffin cup. No shaping is necessary. Bake at
350 degrees for 8 to 10 minutes (dough will rise during
baking). Remove muffin pan from oven, and immediately press a miniature peanut butter cup gently and evenly into each cookie. Cool cookies before removing from pans. -----
How To make Chocolate Peanut Butter Cups's Videos
Chocolate peanut butter cups: so delicious and ready with only 3 ingredients!
INGREDIENTS
300g of dark chocolate
60g (1/4 cup) of peanut butter
20g (3 tbsp) of powdered sugar
METHOD
1. Pour the dark chocolate into the bowl and melt the chocolate.
2. In a small bowl add the peanut butter and powdered sugar and mix well.
3. Place the paper cups into the muffin mold and pour two teaspoons of the melted chocolate.
4. Add 1/2 teaspoon of the peanut butter and powdered sugar mixture to each mold and press with your fingers to flatten it.
5. Cover with another 2 teaspoons of chocolate and level it up well. Transfer to the fridge for 30 minutes or until they are firm.
6. Remove from the cups and serve.
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Day 36 of Healthy Desserts: Chocolate Peanut Butter Bites???? #healthydessert #shortswithcamilla
4-ingredient Chocolate Peanut Butter Bites???? This recipe is part of my healthy desserts series! These bites are so easy to make and taste super delicious!
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Ingredients:
1 cup lactose-free Greek yogurt (240 ml)
3 tablespoons unsweetened peanut butter
1 tablespoon maple syrup (or honey if you don’t have IBS)
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Topping:
100 g / 3.5 oz. 80% dark chocolate
optional: 1 teaspoon coconut oil
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1. Mix the yogurt, peanut butter and maple syrup together
2. Spoon dollops onto a plate lined with parchment paper
3. Freeze for 1 1/2 - 2 hours
4. (Melt the chocolate with the coconut oil in the microwave). Dip the bites in the chocolate. (Let the chocolate cool down a little before dipping). Make sure that the bites are fully covered in the chocolate!
5. Store in the freezer. Let defrost for about 15 minutes before eating
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Crispy Peanut Butter Cups | Eating Bird Food #snackideas #recipe
Professional Baker Teaches You How To Make PEANUT BUTTER CUPS!
Chef Anna Olson teaches you her recipe for Chocolate Peanut Butter Truffle Cups, just like a Reese's Peanut Butter Cup!
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Ingredients
Base
½ cup all-purpose flour
¼ cup cocoa powder
3 Tbsp granulated sugar
6 Tbsp unsalted butter, cut into pieces and at room temperature
Truffle Layer & Topping
6 oz dark chocolate, chopped
6 Tbsp peanut butter (pure or conventional)
1 ½ Tbsp corn syrup
Peanut Butter Filling
2 ½ oz white chocolate, chopped
5 Tbsp whipping cream
6 Tbsp peanut butter (pure or conventional)
3 Tbsp unsalted butter, at room temperature
¾ cup icing sugar, sifted
¼ tsp salt
Chopped peanuts, for décor
Directions
Base
1. Preheat the oven to 350ºF (180ºC). Line a muffin tin with paper liners.
2. Sift the flour, cocoa powder and sugar into a large mixing bowl. Add the butter and use a pastry cutter or 2 butter knives to cut in the butter until no large pieces are visible (but the mixture will be coarse and not come together). Divide the mixture between the muffin tins and use a flat-bottomed water glass dipped in flour to press down the base (don’t worry if it looks rough, the base will level out when baked). Bake this for 12 minutes and then cool completely on a rack.
Truffle Layer & Topping
1. For the truffle layer, place the chocolate, peanut butter and corn syrup in a metal bowl over a pot of gently simmering water, stirring until melted. Measure out just under half of this (it makes about 1 cup/250 mL in total) and pour a little into each muffin cup, swirling the tins to coat the bases. Set aside the rest of the truffle mixture for the topping.
Peanut Butter Filling
1. For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside.
2. Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth. Place this in a piping bag fitted with a plain tip and pipe the filling into each cup (the truffle filling below does not need to be set up). Spread the filling to level it, if needed.
3. To top the cups, pour the remaining truffle mixture over each cup (if it has set up, it can be re-melted in a bowl over simmering water) and swirl the tins to ensure the topping covers the peanut butter layer. Sprinkle the top of each cup with a little chopped peanuts and then chill to set. Once set, the cups can be stored at room temperature (see Cook's Note).
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Homemade REESE'S PEANUT BUTTER CUPS
My favourite candy bar of all time is Reese's Peanut Butter Cups. I can't control myself around them. I've always wondered how do you make Reese's Peanut Butter Cups? Is it difficult? Actually, no. Theres just a few ingredients: Chocolate, butter, peanut butter, powdered sugar, and graham crackers...BUT if you live in Belgium, like me, use speculoos. I found these to taste near identical to the real thing, with only a few slight changes. Mainly, the texture of the chocolate was slightly different. Give this recipe a shot, it fixed my addiction, if only for a few days.
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Full Recipe:
GIANT Chocolate Peanut Butter Cup! | One Pot Chef
This GIANT Chocolate Peanut Butter Cup is a supersized version of the classic American treat by Reese’s - cool crisp chocolate on the outside and a delicious peanut butter mixture within. This giant version is designed to be cut into wedges and served in place of a birthday cake or large dessert. The perfect gift for any Reese’s fan - give it a try today!
Ingredients:
700g of Milk Chocolate
2 Cups of Icing Sugar, sifted (aka Powdered Sugar or Confectioners Sugar)
125g of Butter (at room temperature - I used unsalted)
500g Jar of Smooth Peanut Butter (not too oily)
Pinch of Salt
Preparation Time: About 15 minutes
Chilling Time: About 2 hours
SERVES 10 to 12 (depending on serving size)
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