Ingredients for Peanut Butter Fudge Cups
- Chunky Peanut Butter
- 2/3 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- Corn Syrup
- All Purpose Flour
- 1/2 teaspoon salt
- Cold Water
- Cooking spray
- Unsweetened Cocoa
- Semi Sweet Chocolate Chips
- 1% Low Fat Milk
- 1 large egg
- Powdered sugar, for dusting
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How to Make Peanut Butter Fudge Cups
- Preheat oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or grease well with cooking spray.
- **Make the crust:** In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the peanut butter until smooth.
- Measure 2 cups of flour using a dry measuring cup, leveling with a knife. Add flour and salt to the peanut butter mixture.
- Cut in the flour using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Gradually add cold water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together.
- Roll the dough into 24 small balls (about 1 inch in diameter).
- Press each ball into the bottom and up the sides of each muffin cup.
- **Make the filling:** In a small saucepan over medium-low heat, combine 2/3 cup brown sugar, milk, vanilla extract, and chopped unsweetened chocolate.
- Cook, stirring frequently, for 3-4 minutes or until the mixture is smooth and melted.
- Remove from heat and stir in 2 tablespoons flour and the egg until well blended.
- Evenly divide the chocolate mixture among the prepared crusts.
- Bake for 10-12 minutes, or until the edges are set and the filling is slightly firm.
- Let cool in the muffin tin for 5 minutes before carefully removing the fudge cups.
- Cool completely on a wire rack.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
427g
Fat
84g
Carbs
58g
