Recipe: Mini Peanut Butter Cup Treats (3)

Hello,

Hopefully someone will have the recipe to share. In the meantime, maybe one of these recipes is close to the one that appeared?

Betsy

Posted by: Lori D./FL on Sunday December 6th 1998 02:57:53 PM
Brownie Candy Cups

1 package of Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup oil
30 miniature peanut butter cup candies unwrapped

1. Preheat oven to 350* F. Place 30 (2 inch) foil liners in muffin pans or on baking sheets.
2. Combine brownie mix, contents of fudge packet from mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Fill each liner with 2 measuring tablespoonfuls batter. Bake at 350* for 10 minutes. Remove from oven. Push 1 peanut butter cup candy in center of each cupcake until even with surface of brownie. Bake 5 to 7 minutes longer. Cool 5 to 10 minutes in pans. Remove to cooling racks and cool completely.
30 brownie cups

Author: JANIC412
Date: 1998/12/18
Forums: rec.food.baking

Peanut Butter Cup Cookies

1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 cup peanut butter
1/4 cup soft butter
1/4 cup shortening (like Crisco)
1 egg
1 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
large package of miniature peanut butter cups

Mix sugars, peanut butter, butter, shortening, egg and vanilla together well. Stir in sifted dry ingredients. Mix well. Form into balls about the size of walnuts. Roll in granulated sugar. Put in small muffin pans (tassie size). SPRAY THE PANS FIRST WITH COOKING SPRAY). Bake 8 minutes at 375 . Take out of the oven and press candies into the center of the cookies. Put back in the oven for 3 minutes more. Cookies will deflate and form a tart shell around the peanut butter cup. Remove from oven and cool in pans until set enough to remove gently from tins. Use the tip of a steak knife to get them started. Place on cooling rack to cool completely.
Makes about 48 cookies.
Make sure to unwrap the candy before starting the cookies)

Author: ncol
Date: 1998/12/18
Forums: rec.food.cooking

PEANUT BUTTER CUP TARTS

36 Reese's peanut butter cups - miniatures
1 (15 ounce) roll refrigerated peanut butter cookie dough

Refrigerate candies so paper will peel off easily. Unwrap each. Follow sliving instruction on peanut butter cookie wwrapper and quarter each slice. Place each piece in a greased miniature muffin cup. Place in preheated 350 degree oven 8-1o minutes or just until cookie puffs up and is barely done. Remove from oven and immediately pusch a candy cup into each cookie-filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat of the cookie will melt the chocolate topping. Let pan cool; then refrigerate until the shine leaves the chocolate. Remove from refrigerator and gently lift each tart from the cup with the tip of a knife. Make 36 cookies.