Pan Peanut Butter Cups Recipes

GIANT PEANUT BUTTER CUP RECIPE BY TASTY

Steps:

• In a small bowl, place half of the chocolate chips.
• Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
• Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
• Refrigerate until set.
• In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
• Pour the peanut butter into the tart pan and smooth the surface.
• Melt remaining chocolate and pour over the peanut butter.
• Smooth out the chocolate making sure it covers the entire surface.
• Refrigerate until set, about 1 hour.
• Slice and serve.
• Enjoy!

PAN PEANUT BUTTER CUPS

Steps:

• Combine peanut butter, graham crackers, powdered sugar and butter. Press into 9 x 13 inch pan.
• Melt chocolate chips and spread over peanut butter mixture. Allow to harden. (Cut while still soft or layers will separate.)

HOMEMADE REESES PEANUT BUTTER CUPS

Steps:

• In a medium-sized bowl, combine graham cracker crumbs and powdered sugar until well blended. Set aside.In a microwave-safe measuring cup, heat 6 Tbsp butter and peanut butter together in microwave for 15 second increments until melted. Stir until combined and pour over graham cracker mixture. Continue to stir until well combined. Set aside.
• Melt half of the chocolate chips with 2 tablespoons of butter in a microwave safe bowl in the microwave for 15 second increments (stirring each time) until chocolate is melted. Place cupcake liners in cupcake tin (mini or regular depending on what size peanut butter cups you want to make-- makes about 36 mini cups or 18 full-sized cups).
• Using a paint brush (I used a flat brush about 1/2" wide), "paint" each cupcake liner with melted chocolate. Be sure to evenly coat the bottom and half way up each cup (if using the "mini" cupcake liners). If you are using full-size cupcake liners paint about 1/3 of the way up each cup. Tip: You don't need to paint the chocolate super thick, just enough so you don't see any of the liner underneath.Place in the refrigerator to cool for about 5 minutes or until chocolate hardens.
• Press about 1 teaspoon of graham cracker mixture in each mini cup (about 1 Tbsp. for regular-sized cups) making sure the top is somewhat flat (it doesn't need to be perfect). Just make sure you don't go above where you "painted" the chocolate on the cup.
• Add remaining chocolate chips to remaining melted chocolate in the microwave-safe bowl and melt together with remaining 2 tablespoons butter (stirring every 15 seconds).Spoon a little chocolate over each peanut butter cup until the peanut butter filling is completely covered (you can lightly shake or tap the cupcake pan to even out the chocolate over the filling). You want the top of the peanut butter cup to look completely flat.
• Place in refrigerator or cool area until chocolate hardens, then serve!

PEANUT BUTTER BROWNIE CUPS

Steps:

• Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full. , Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

REESE'S PEANUT BUTTER CUPS

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
• Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
• In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
• Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.