FROZEN PEANUT BUTTER CUPS
Steps:
- Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
- Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
- Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.
- Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.
FROZEN WHIPPED PEANUT BUTTER CUPS
My wife likes them with the chocolate. I always make a couple without for me since I am on a low fat and sugar diet.
Provided by David04
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Combine Cool Whip and peanut butter.
- Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn.
- Coat cupcake liners with 2/3 of chocolate and place in cupcake tin.
- Freeze for two minutes so chocolate is hardened.
- Spoon in peanut butter mixture.
- Top cups with remaining chocolate.
- Freeze.
- Optional: Remove chocolate from recipe and serve without chocolate coating.
Nutrition Facts : Calories 241.9, Fat 16.3, SaturatedFat 9.7, Sodium 55.1, Carbohydrate 25.6, Fiber 2.1, Sugar 20.6, Protein 3.7
FROZEN PEANUT BUTTER PIE
Please both cheesecake lovers and PB fans with out Frozen Peanut Butter Pie. Our Frozen Peanut Butter Pie has a yummy peanut butter-cream cheese filling.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
- Beat next 4 ingredients in medium bowl with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Nutrition Facts : Calories 460, Fat 31 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 25 g, Protein 9 g
WW FROZEN PEANUT BUTTER CUPS
These don't taste like it, but they're actually not a sin to eat! 1 points plus per cup for all you WW junkies!
Provided by Ethans Mom
Categories Frozen Desserts
Time 5m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Combine Cool Whip and peanut butter.
- Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
- Top with a drizzle of syrup and freeze
- That's it!
Nutrition Facts : Calories 32.2, Fat 2, SaturatedFat 0.4, Sodium 20.6, Carbohydrate 2.8, Fiber 0.3, Sugar 1.9, Protein 1.1
EASY WHIPPED PEANUT BUTTER PIE
A creamy whipped peanut butter delight! This pie is great for holidays, parties, or just everyday! Easy to make, no bake and quite the treat!
Provided by whodatlauren
Categories Peanut Butter Pie
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
- Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
- When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.
Nutrition Facts : Calories 619.2 calories, Carbohydrate 50.2 g, Cholesterol 31.1 mg, Fat 41.8 g, Fiber 2.5 g, Protein 11.7 g, SaturatedFat 18.4 g, Sodium 421.8 mg, Sugar 31.5 g
PEANUT BUTTER CUP TRIFLE
Using just five ingredients makes this recipe so simple. You can add a little extra decoration with chocolate jimmies, too. -Chris Nelson, Decatur, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving.
Nutrition Facts :
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