Frozen Peanut Butter Cream Cups Recipes

FROZEN PEANUT BUTTER CUPS

Steps:

• Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
• Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
• Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.
• Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.

WW FROZEN PEANUT BUTTER CUPS

Steps:

• Combine Cool Whip and peanut butter.
• Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
• Top with a drizzle of syrup and freeze
• That's it!

REESE'S PEANUT BUTTER CUP ICE CREAM PIE RECIPE

Steps:

• Spread softened ice cream in pie crust until it is level and even (I found that I didn't quite use the full half gallon, but you can if you want). Sprinkle chopped Reese's on top of the ice cream, until they completely cover the ice cream and are evenly spread out.
• Place your chocolate chips in a microwave-safe bowl and microwave until melted (I usually do 30 second intervals- stirring in between each interval- until the chocolate is melted and smooth). Do the same with the peanut butter and melt until creamy and smooth.
• Drizzle the melted chocolate and melted peanut butter on top of the Reese's candy.
• Place in the freezer for at least 3-4 hours before serving. When ready to serve, remove pie from freezer and let thaw for 5-10 minutes- it will make cutting much easier.