BASKETBALL PEANUT BUTTER CUPS
Take store bought peanut butter cups and transform them into a cute treat perfect for all of your March Madness parties.
Provided by Jonathan Melendez
Categories Dessert
Time 10m
Yield 16 basketballs
Number Of Ingredients 3
Steps:
- Unwrap the peanut butter cups from their packages (leaving the paper liners on) and place on a baking sheet or large platter.
- Melt the candy melts in short bursts in the microwave, stirring after each until fully melted through.
- Top each butter cup with a teaspoon or two of the melted candy melts and then spread out into an even layer. Allow to set for 5 minutes.
- Melt the semi-sweet chocolate chips and transfer to a piping bag or plastic food storage bag with the end snipped off. Pipe out the lines of a basketball on top of each.
Nutrition Facts : Calories 199.4, Fat 11.9, SaturatedFat 4.6, Cholesterol 2, Sodium 121.1, Carbohydrate 22.1, Fiber 1.5, Sugar 18.8, Protein 3.7
PEANUT BUTTER CUPS
Steps:
- To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
- Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
- Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
- Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.
REESE'S PEANUT BUTTER CUPS
Make and share this Reese's Peanut Butter Cups recipe from Food.com.
Provided by Tonkcats
Categories Candy
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine everything but the chocolate chips, and press in a greased 8x8" pan.
- Spread melted chocolate chips over top with a spatula, covering entire surface. Chill 2 hours.
Nutrition Facts : Calories 655.5, Fat 39.6, SaturatedFat 17.9, Cholesterol 40.7, Sodium 337.4, Carbohydrate 74.3, Fiber 3.8, Sugar 61.5, Protein 9.5
PEANUT BUTTER CUPS
There are so many different versions of this wonderful combination. This is mine and I have used it for close to 20 years. This is DS favorite! The creamy peanut butter refers to a brand such as Jif or Skippy. I don't think a natural peanut butter will work as it is missing the oil Also, the margarine for the chocolate mixture is melted before adding to the chocolate chips. If water gets in the chocolate it well "seize".
Provided by PaulaG
Categories Candy
Time 15m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- With a pastry blender, cut the peanut butter, 1/2 cup margarine and powdered sugar together by hand DO NOT USE A MIXER OR IT WILL BE TO CREAMY; the mixture may need to be "kneaded by hand".
- Line a 13x9x2 inch pan with foil, spread the mixture with slightly buttered hands into prepared pan.
- In top of double boiler over boiling water, add 1 tablespoon melted margarine and 12 oz chocolate chips taking care not to get water into the mix.
- Stir constantly until melted, mixture will be glossy.
- Spread immediately over peanut butter mixture.
- Allow to cool and harden slightly, cut into squares.
- DH suggested using a pizza cutter to cut these into squares and it works great!
- After these are cut and the chocolate has set, I store these covered in a tupperware container.
Nutrition Facts : Calories 190.7, Fat 12.9, SaturatedFat 3.8, Sodium 100.2, Carbohydrate 18, Fiber 1.4, Sugar 15.4, Protein 4
3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY
We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams
HOMEMADE PEANUT BUTTER CUPS
Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.
Provided by Kathleen Dickerson
Categories Desserts Candy Recipes Chocolate Candy Recipes
Yield 30
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 13.6 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 54 mg, Sugar 11.3 g
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REESE'S BASKETBALL DIP #SNACKMADNESS - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 61Estimated Reading Time 5 minsServings 2Total Time 30 mins
- Finely chop Reese’s Peanut Butter Cups in a food processor. Add to a medium bowl along with the cream cheese and peanut butter. Mix with a hand mixer until completely combined. Beat in the powdered sugar.
- Add milk, a little bit at a time, until you reach your desired consistency. (To make the basketball, the dip needs to be medium thick. If you use low-fat or regular cream cheese, you will need less milk.)
- Scoop your dip onto a serving plate. Spray your hands with cooking spray to avoid sticking, and form the dip into a round basketball shape.
- Separate the orange and brown Reese’s Pieces from your package. Cover the dip in the orange, and use the brown for the stripes on the ball. Store in refrigerator, bring to room temperature before serving.
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