Best Peanut Butter Fudge Cups Recipes
PEANUT BUTTER FUDGE CUPS
My husband often travels during the week, and this fast-to-fix microwave peanut butter fudge recipe is perfect for just my 2-year-old and me. -Lori Brow, Manhattan, Illinois.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small microwave-safe bowl, combine all ingredients. Microwave, uncovered, on high for 30 seconds. Stir until smooth. Press into six paper-lined miniature muffin cups. Refrigerate until set.
Nutrition Facts : Calories 105 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
KETO PEANUT BUTTER-FUDGE CUPS
The first low-carb recipe I ever made was a peanut butter cup. Since those days, I have upped the fat in these babies with dollops of sweet buttery ghee, perfect for a keto diet.
Provided by Lynn
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Line 10 cups of a 12-cup mini-cupcake tin with parchment paper cups.
- Combine peanut butter, 2 tablespoons ghee, and 1/2 tablespoon of stevia in a small microwave-safe bowl until smooth. Heat in a microwave for 10 to 15 seconds, if necessary. Pour mixture into the lined mini-cupcake cups, filling each halfway. Place tin in the freezer while you make topping.
- Combine remaining 2 tablespoons ghee and chocolate in a microwave-safe bowl. Heat in the microwave on high in 15-second intervals, stirring after each, until chocolate is soft and mixes easily with ghee. Stir in remaining 1 tablespoon stevia and heavy cream and mix until smooth.
- Remove cupcake tin from freezer. Fill the rest of each cup with chocolate mixture. Return tin to freezer for at least 30 minutes. Store peanut butter cups in an airtight container in the freezer or refrigerator.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 2.1 g, Cholesterol 15.1 mg, Fat 10.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 30.9 mg, Sugar 0.6 g
PEANUT BUTTER FUDGE CUPS
Steps:
- Preheat oven to 350 degrees F.
- Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a scant teaspoonful of frosting in the center of each cookie.
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