Peanut Butter Cup Fudge Recipes

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.

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.

Steps:

• Preheat oven to 350°.
• 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.
• Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal.
• Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
• 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.
• 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.
• 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.
• Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes.
• Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.