Giannas Chocolate Peanut Butter Cup Crackles Recipes

CHOCOLATE PEANUT BUTTER CRACKLES

Steps:

• In a large bowl, beat the first five ingredients. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to egg mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle. , Roll dough into 1-in. balls. Flatten each ball and wrap around a peanut butter cup half; reshape into a ball. Roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets; flatten slightly., Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

CHOCOLATE PEANUT BUTTER CUPS

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.

GIANNA'S CHOCOLATE PEANUT BUTTER CUP CRACKLES

Steps:

• Pre-heat oven to 350 degrees F. Using a cookie scoop, scoop out 1 inch balls of dough. Using your finger, make a hole in the center, put in half a peanut butter cup and close. Roll into a ball and then roll into powdered sugar. Place on non-stick baking sheet and repeat until dough is done. Bake each batch for 12 minutes, take out of oven and let sit for 1-2 minutes. Then place on cooling racks to cool. Cookies will have beautiful crackled effect when done.

5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Line a muffin tin with muffin tin liners.
• In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
• Stir in vanilla extract.
• Microwave for 30-second intervals until melted, stirring each time.
• Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
• Freeze for 15 minutes.
• In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
• Microwave 15 seconds or until slightly melted and pourable.
• Pour mixture evenly into the muffin tin.
• Freeze for 5 minutes.
• Pour remaining chocolate mixture on top of the peanut butter layer.
• Freeze until firm about 1 hour.
• Store in the refrigerator until ready to serve.
• Enjoy!

CHOCOLATE PEANUT BUTTER CRACKLES

Steps:

• In a glass mixing bowl melt the semisweet chocolate and butter in the microwave for 1 minute, stirring until smooth.
• In your food processor pulse the almonds until finely chopped.
• Add the flour, baking powder and salt and pulse to mix well.
• Add the peanut butter flavoring, egg and 3 Tbs of sugar to the chocolate mixture.
• Add the almond flour mixture to the chocolate mixture and stir until it just comes together.
• Fold the chopped peanut butter cups into the dough and cover, refrigerate for 30 minutes.
• Preheat your oven to 325º F and line two baking sheets with parchment or baking mats.
• Scoop 1" balls of dough and roll them in the chopped peanuts and then the powdered sugar mixture.
• Place the balls of dough on the baking sheets 2" apart and bake for 12 minutes, rotating the pans half way through.
• Cool on the pan 3 minutes, then transfer to a wire rack and cool completely.
• Serve warm or store cooled cookies in an air tight container for up to 3 days.