Miniature Peanut Butter Treats Recipes

MINIATURE PEANUT BUTTER TREATS

Steps:

• Combine butter, sugars, eggs, peanut butter, and vanilla in mixing bowl.
• Beat until smooth.
• In separate bowl combine flour, baking soda and salt.
• Add to creamed mixture.
• Cover dough and chill.
• When dough is cold enough to handle easily.
• Roll into (walnut sized) balls.
• Place each ball into a greased MINIATURE muffin tin.
• Bake at 350°F for 8 to 9 minutes.
• Remove from oven, gently press a Peanut Butter Cup into each cookie.
• Cool in pan 10 minutes. Remove from pan, cool on rack, and ENJOY.

REESE'S MINIATURE PEANUT BUTTER TREATS

Steps:

• In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt and gradually add this to your creamed mixture. Cover and chill for 1 hour our until easy to handle.
• Roll into walnut size balls; place in a greased miniature muffin cup pan. Bake at 350° for 8 minutes.
• Remove from oven and gently press one peanut butter cup into each cookie, forming a depression. Cool for 10 minutes in pan until removing to wire racks.
• Note: If it looks like the peanut butter cup is melting too quickly just put the pan in the frig for a few moments.

MINIATURE PEANUT BUTTER AND JELLY PIES

Steps:

• Heat 2 3/4 cups of the milk in a large saucepan over medium heat until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming.
• Meanwhile, place the pie crusts on a baking sheet or large platter. Place 2 teaspoons of the fruit jelly on the bottom of each pie crust. Smooth out slightly with the back of a spoon or a small offset spatula. Evenly divide the slightly cooled pudding among the pie crusts. Use the back of a spoon or a small offset spatula to spread the pudding to the edges of the pie crusts. Press plastic wrap directly onto the surface of each pie and chill until set, at least 4 hours.
• Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to medium to stiff peaks. Refrigerate until ready to use.
• To assemble, whisk the remaining fruit jelly with 2 teaspoons water until smooth. Place a dollop of whipped cream on top of each pie, using the back of a spoon to create a small well in the center of the whipped cream. Spoon a small amount of jelly into the well and garnish with some roasted peanuts.

MINI PB&J CHEESECAKES

Steps:

• Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.