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Peanut Butter Fudge Cups




Source of Recipe


2002 Annual Recipes


Recipe Introduction


servings 24 (servings size = 1 cup)
points 2


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 sugar

Recipe



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.

NUTRITIONAL INFO:
Cal=92; Fat=3.4g; Fiber=.5g