Peanut Butter Stuffed Prunes Recipes

Steps:

• Cut a one inch slit in each prune and stuff with 1/2 teaspoon of peanut butter. Chill in refrigerator to allow to firm up a little. These can be made a couple of days in advance and kept chilled until you need them.

Steps:

• Slit prunes with a small sharp knife and remove the stones.
• Place pitted prunes in a small bowl and cover them with the cognac and allow them to soak for at least 30 minutes.
• Open up each prune and insert a walnut half and then press it closed again. The cut sides should stick together and the walnut be completely enclosed.
• Repeat with all prunes.
• Melt chocolate in double boiler and dip each stuffed prune into the melted chocolate with a pair of tongs.
• Place onto a foil-lined tray and sprinkle with remaining walnuts that have been finely chopped.
• Allow to set at room temperature (avoid refrigeration as it takes away the glossy finish and makes them look dull).
• Each piece can be put into a pleated paper cup for an attractive presentation.
• Dried apricots can be substituted for prunes but they are a little drier and harder to stuff.

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.