How To make Peanut Butter Cup Tarts
36 Reese's peanut butter cups
1 lb Refrigerated cookie dough
* - (Either fudge, sugar, or peanut butter dough) Refrigerate candies so paper will peel off easily. Unwrap each. Follow slicing instructions on cookie wrapper and quarter each slice. Place each piece in a greased miniature muffin cup. Place in preheated 350? oven for 8-10 minutes or just until cookie puffs and is barely done. Remove from oven and immediately push a candy cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat from the cookie will melt the chocolate toppings. Let the pan cool; then refrigerate until shine leaves the chocolate. Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. Makes 36 cookies. UUMMMHHH !
How To make Peanut Butter Cup Tarts's Videos
I Made A Giant Chocolate Nut Butter Cup | Bon Appétit
Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Professional Baker Teaches You How To Make PEANUT BUTTER CUPS!
Chef Anna Olson teaches you her recipe for Chocolate Peanut Butter Truffle Cups, just like a Reese's Peanut Butter Cup!
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Ingredients
Base
½ cup all-purpose flour
¼ cup cocoa powder
3 Tbsp granulated sugar
6 Tbsp unsalted butter, cut into pieces and at room temperature
Truffle Layer & Topping
6 oz dark chocolate, chopped
6 Tbsp peanut butter (pure or conventional)
1 ½ Tbsp corn syrup
Peanut Butter Filling
2 ½ oz white chocolate, chopped
5 Tbsp whipping cream
6 Tbsp peanut butter (pure or conventional)
3 Tbsp unsalted butter, at room temperature
¾ cup icing sugar, sifted
¼ tsp salt
Chopped peanuts, for décor
Directions
Base
1. Preheat the oven to 350ºF (180ºC). Line a muffin tin with paper liners.
2. Sift the flour, cocoa powder and sugar into a large mixing bowl. Add the butter and use a pastry cutter or 2 butter knives to cut in the butter until no large pieces are visible (but the mixture will be coarse and not come together). Divide the mixture between the muffin tins and use a flat-bottomed water glass dipped in flour to press down the base (don’t worry if it looks rough, the base will level out when baked). Bake this for 12 minutes and then cool completely on a rack.
Truffle Layer & Topping
1. For the truffle layer, place the chocolate, peanut butter and corn syrup in a metal bowl over a pot of gently simmering water, stirring until melted. Measure out just under half of this (it makes about 1 cup/250 mL in total) and pour a little into each muffin cup, swirling the tins to coat the bases. Set aside the rest of the truffle mixture for the topping.
Peanut Butter Filling
1. For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside.
2. Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth. Place this in a piping bag fitted with a plain tip and pipe the filling into each cup (the truffle filling below does not need to be set up). Spread the filling to level it, if needed.
3. To top the cups, pour the remaining truffle mixture over each cup (if it has set up, it can be re-melted in a bowl over simmering water) and swirl the tins to ensure the topping covers the peanut butter layer. Sprinkle the top of each cup with a little chopped peanuts and then chill to set. Once set, the cups can be stored at room temperature (see Cook's Note).
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Peanut Butter Cups Recipe | Yummy Ph
These homemade peanut butter cups have an additional crunch, a more goey peanut butter mixture, and just the right amount of sweet. It’s quite addicting! Best thing apart from having a supply of these delightful chocolates?
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Penut Butter Tart | Sanjeev Kapoor Khazana
A creamy peanut butter and creame cheese mixture filled in a tart shell made with chocolate cookies - sinfully good.
PEANUT BUTTER TART
Ingredients
½ cup peanut butter
¼ cup butter+ for greasing
5-6 chocolate cookies + as required
½ cup cream cheese
¼ cup castor sugar
Method
1. Grease a tart mould with some butter.
2. Crumble cookies and place in a bowl. Add butter and mix well.
3. Layer the base and sides of greased mould with cookie-butter mixture and level it out.Reserve some for garnish. Refrigerate for an hour to set.
4. Combine together peanut butter, cream cheese and castor sugar in a bowl and whisk well.
5. Put in the prepared peanut butter mixture in the mouldand even it out. Top with some crumbled cookies and refrigerate for 1-2 hours.
6. Demould and serve garnish with remainingcookie-butter mixture.
Preparation Time: 2-3 hours
Cooking Time: 0 minutes
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Reese’s Chocolate Peanut Butter Tart
This Reese’s Chocolate Peanut Butter Tart is so delicious! It’s such an easy no-bake dessert recipe that’s super velvety thanks to the rich chocolate ganache! Recipe:
Recipe Peanut Butter Cup Cookies (Tarts)
Recipe - Peanut Butter Cup Cookies (Tarts)
INGREDIENTS:
-36 reese's miniature peanut butter cups, unwrapped
●1/2 cup peanut butter
●1/2 cup butter
●1/2 cup sugar
●1/2 cup brown sugar , firmly packed
●1 large egg , beaten
●1/2 teaspoon vanilla
●1 1/4 cups flour
●3/4 teaspoon baking soda
●1/2 teaspoon salt