Peanut Butter Fudge Cups

Submitted by dicentra

"From Cooking Light"

 

• Ready In: 30mins
• Ingredients: 16
• Yields: 2 dozen

ingredients

• Crust

• 59.14 ml chunky peanut butter
• 44.37 ml brown sugar
• 29.58 ml chilled butter, cut into small pieces
• 22.18 ml corn syrup
• 236.59 ml all-purpose flour
• 0.61 ml salt
• 44.37 ml cold water
• cooking spray

• Filling

• 157.80 ml packed brown sugar
• 29.58 ml unsweetened cocoa
• 29.58 ml semi-sweet chocolate chips
• 14.79 ml butter
• 44.37 ml 1% low-fat milk
• 29.58 ml all-purpose flour
• 1 large egg
• 9.85 ml powdered sugar

directions

1. Preheat oven to 350°.
2. To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
3. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
5. Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
6. To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat.
7. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups.
8. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes.
9. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.

Reviews

[Seashell7163]

I made these for a family picnic and they were a hit! A little dry but delicious all the same.