Peanutty Minis Recipes
MINIATURE PEANUT BUTTER TREATS
This recipe is one of my family's favorites, and I make the treats a lot, especially at Christmas. I have three children and eight grandchildren, and every one of them loves those "peanut butter thingies," as the grandchildren call them! -Jodie McCoy, Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle., Roll into 42 walnut-sized balls; place in greased miniature muffin cups. Bake at 375° for 8-9 minutes. , Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression. Cool for 10 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 108 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER BROWNIE BITES
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 24 pieces
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners; coat with cooking spray. Melt the butter and unsweetened chocolate in a heatproof bowl set over a pot of simmering water, stirring, until smooth. Whisk in the granulated sugar, vanilla and salt until combined; remove the bowl from the pan. Stir in the eggs, one at a time. Add the flour and beat with a wooden spoon until the batter is shiny, about 1 minute.
- Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, about 17 minutes.
- Meanwhile, make the filling: Whisk the peanut butter, 1/4 cup confectioners' sugar and 2 tablespoons heavy cream in another heatproof bowl set over the pot of simmering water until smooth, about 2 minutes. Transfer to a pastry bag fitted with a small round tip.
- Let the brownies cool 5 minutes in the pan; make an indentation in the center of each with a teaspoon. Pipe the filling into the indentations.
- Make the glaze: Combine the semisweet chocolate and 2 tablespoons cream in a heatproof bowl set over the simmering water. Let sit 3 minutes, then stir until smooth. Stir in the remaining 2 tablespoons confectioners' sugar. Slowly stir in the remaining 2 tablespoons cream until pourable. Spoon over the brownies; top with the coarse sugar. Chill until set, 30 minutes.
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- Place butter in medium microwave-safe bowl. Microwave at high (100%) 1 to 1-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Set aside 8 to 10 mini peanut butter cups; stir remaining cups into batter. Spread batter in prepared pan.
- Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
- Place remaining peanut butter cups in small microwave-safe bowl. Microwave at medium (50%) 15 seconds; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over brownie surface. Refrigerate until drizzle sets up. Cut into bars.
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