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Ingredients
| chunky peanut butter: 1/4 cup |
| light brown sugar (packed): 3 Tbl |
| salted butter: 2 Tbl (chilled//cut into small pieces) |
| light corn syrup: 1 1/2 Tbl |
| all-purpose flour (unsifted): 1 cup |
| salt: 1/8 tsp |
| water: 3 Tbl (cold) |
| cooking spray |
| light brown sugar (packed): 2/3 cup |
| unsweetened cocoa powder (sifted): 2 Tbl |
| semisweet chocolate chips (chips): 2 Tbl |
| salted butter: 1 Tbl |
| 1% milk: 3 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| eggs: 1 (large) |
| powdered sugar (unsifted): 2 tsp |
Peanut Butter Fudge Cups
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- 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.