Peanut Butter Fudge Cups
Source of Recipe
Cooking Light Critics Message Board
List of Ingredients
Crust:
1/4 c. chunky peanut butter
3 T. brown sugar
2 T. chilled butter, cut into small pieces
1 1/2 T. corn syrup
1 c. all purpose flour
1/8 tsp. salt
3 T. cold water
cooking spray
Filling:
2/3 c. packed brown sugar
2 T. unsweetened cocoa powder
2 T. semi sweet chocolate chips
1 T. butter
3 T. 1% low fat milk
2 T. all purpose flour
1 large egg
2 tsp. powdered sugarRecipe
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 c. flour into a dry measuring cup; level with a knife. Add 1 c. 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 T. at a time; toss with a fork until combined. Shape flour mixture into 24 balls and place 1 ball in each of 24 muffin cups sprayed with cooking spray. Press dough into bottoms and up sides of muffin cups. To prepare filling, combine 2/3 c. brown sugar and next 4 ingredients in a small saucepan over medium-low heat. Cook 3 to 4 min or until smooth, stirring frequently. Remove from heat; stir in 2 T. flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350 for 10 min or until pastry is lightly browned; cool in pan on wire rack 5 min. Run a knife around outside edges of cups (I found this wasn't necessary). Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar. Yield: 2 dozen (serving size = 1 cup).
Cal=92; Fat=3.4g; Fiber=.5g
24 servings
2 points each
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