Peanut Butter Stuffed Brownie Bites Recipes

Steps:

• Preheat oven to 350°. Line 42 mini-muffin cups with paper or foil liners., Prepare brownie mix batter according to package directions. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean (do not overbake)., Place pans on wire racks. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each brownie. Cool 10 minutes before removing from pans., For frosting, in a large bowl, beat peanut butter and cream cheese until blended. Gradually beat in confectioners' sugar, milk and vanilla until smooth. Spoon or pipe frosting into indentations. If desired, sprinkle with chopped peanuts. Refrigerate leftovers.

Steps:

• Set oven to 350 degrees.
• Line 6 dozen mini-muffin cups with papers.
• In the microwave, melt the chocolate chips; cool slightly until warm (but not hot).
• Meanwhile, in a bowl, combine peanut butter, cracker crumbs, sugar and vanilla.
• Mix in the melted and cooled chocolate; stir to combine.
• Chill the mixture in the fridge for 15 minutes.
• In another bowl, combine the dry cake mix, eggs, oil and water until combined.
• Fill the mini-muffin cups HALF full.
• Drop in half a teaspoon of the chilled peanut butter/ chocolate mixture, and press into the center of each mini muffin.
• Bake about 12 minutes.
• Remove to racks, and let cool completely.
• Refrigerate.
• Once cooled, sift confectioners sugar over tops.
• Let sit at room temperature for about 30 minutes before serving.