CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
PEANUT BUTTER KISS COOKIES
Deliciously simple, fast, and easy!
Provided by Sharon Baetcke
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 9
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine sugar, peanut butter, and egg.
- Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
- Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
Nutrition Facts : Calories 311 calories, Carbohydrate 33.5 g, Cholesterol 22.7 mg, Fat 17.9 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 4.9 g, Sodium 147.1 mg, Sugar 24.9 g
CHOCOLATE KISS PEANUT BUTTER COOKIES
Make and share this Chocolate Kiss Peanut Butter Cookies recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 20m
Yield 8 dozen
Number Of Ingredients 11
Steps:
- Cream butter and peanut butter.
- Gradually add sugar and brown sugar, at medium speed until fluffy.
- Add eggs and vanilla, beat well.
- Combine dry ingredients.
- Add to creamed mixture, mixing well.
- Shape dough into 1-inch balls.
- Place on ungreased baking sheets.
- Bake at 350° for 8 minutes.
- Press a kiss into top of each cookie.
- Bake 2 more minutes.
- Cool on wire racks.
CHOCOLATE 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 about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. 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 CHOCOLATE KISS CUPS
Super Easy recipe for a peanut butter filling sealed with a kiss in a mini fillo shell. ** Recipe can be doubled**
Provided by chef FIFI
Categories Dessert
Time 20m
Yield 15 shells
Number Of Ingredients 5
Steps:
- Combine peanut butter,vanilla and marshmallow creme in a bowl.
- Mix until well blended.
- Spoon approximately 1 1/2 tsp peanut butter mixture into the shell.
- Place a kiss on top.
- Enjoy!
Nutrition Facts : Calories 36.1, Fat 1.3, SaturatedFat 0.6, Cholesterol 1, Sodium 6.5, Carbohydrate 5.6, Fiber 0.1, Sugar 4, Protein 0.4
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KISSES FLUTED CUPS WITH PEANUT BUTTER FILLING | RECIPES
From hersheyland.com
Servings 24Total Time 9 hrsCategory No-Bake
- Line 24 small muffin cups (1-3/4 inches in diameter) with small paper bake cups. Remove wrappers from chocolates.
- Place 48 chocolates in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. Microwave at medium an additional 10 seconds at a time, stirring after each heating, just until chocolate is melted when stirred. Using small brush, coat inside of paper cups with melted chocolate.
- Refrigerate 20 minutes; reapply melted chocolate to any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.
- Beat peanut butter, powdered sugar and butter in small bowl until smooth. Spoon into chocolate cups. Before serving, top each cup with a chocolate piece. Cover; store cups in refrigerator.
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