Deluxe Peanut Butter Cups Recipes

PEANUT BUTTER COOKIES ( DELUXE ) RECIPE - (4.8/5)

Steps:

• Mix all ingredients in large bowl. Spoon onto baking sheets, Press down with fork, Mix the topping in smal bowl add to the top of cookies then bake and enjoy.

PB & J CUPS

Steps:

• Line 8 cups in a 12-cup muffin tin with cupcake liners.
• Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
• Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
• Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
• Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
• The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.

DELUXE PEANUT BUTTER CUPS

Steps:

• Mix first 4 ingredients in medium bowl. Stir in chunky peanut butter. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
• Place 36 foil mini muffin cups (measuring 2 inches in diameter at widest point) on 2 cookie sheets. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Drop 1 teaspoon chocolate into each mini muffin cup. Rotating each cup, spread chocolate 3/4 inch up insides of cups with small palette knife. Refrigerate until chocolate is set, about 20 minutes.
• Drop 1 rounded teaspoon peanut butter mixture into each cup. Flatten slightly with back of spoon. Remelt chocolate in top of double boiler over simmering water. Spoon enough chocolate (about 1 teaspoon) into each cup to cover filling completely. Sprinkle each peanut butter cup with several peanut halves. Dip fork into remaining melted chocolate. Carefully wave from side to side over peanuts to create decorative pattern. Refrigerate until chocolate is set, about 20 minutes.
• Divide peanut butter cups among airtight tins. (Can be prepared up to 4 days ahead and refrigerate.)

CHOCO-PEANUT BARS DELUXE

Steps:

• In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Beat in the egg, peanut butter and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until golden brown. Cool for 15 minutes., For topping, melt chocolate chips and peanut butter. Stir in cereal. Carefully spread over the top. Chill for 30 minutes or until firm. Cut into bars. Store in an airtight container.