How To make Peanut Butter Temptations
14 oz Reese's Peanut Butter Cups
-(Miniatures) 1/2 c Butter or margarine
- softened 1/2 c Packed light brown sugar
1/2 c Granulated sugar
1/2 c Reese's Creamy Peanut Butter
1 Egg
1/2 ts Vanilla extract
1 1/2 c All-purpose flour
3/4 ts Baking soda
1/2 ts Salt
Heat oven to 375 degrees Fahrenheit. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups. In large mixer bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
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INGREDIENTS
- 2 cups light brown sugar
- 1 cup unsalted butter
- 1/2 cup corn syrup
- 1 tsp salt
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp cloves
- 12 oz Crispix cereal
- 1 cup toasted walnuts
- 1 cup toasted pecans
- 1 cup roasted peanuts
INSTRUCTIONS
- Preheat oven to 250°F.
- In a 4-quart saucepan, combine the brown sugar, butter, corn syrup, and salt. Over medium-low heat, stir until the sugar is dissolved. Once the sugar is dissolved, continue to cook at a simmer for 5 minutes.
While the caramel is heating, in a large bowl combine the cereal and nuts and set aside.
- When the caramel mixture has cooked, remove it from heat and add the baking soda, cinnamon, and cloves. Stir to incorporate and the mixture will become airy and white. Immediately pour onto the prepared cereal and nuts.
- Stir the caramel and cereal mixture together until the caramel evenly coats the cereal and nuts. Pour into two greased baking sheets and bake in the preheated oven for 1 hour, stirring every 15 minutes. Once baked, remove from the oven and cool for 20 minutes. The texture will seem soft while warm and will harden during cooling. Store in an airtight container for up to two weeks.
Reese’s Peanut Butter Temptations #christmastreats #youtubeshorts #cookies #christmas #peanutbutter
Reese’s Peanut Butter Temptations #christmastreats #youtubeshorts #cookies #christmas #peanutbutter
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Recipe: Peanut Butter Temptations
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INGREDIENTS:
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate covered peanut butter cups, unwrapped
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.
Recipe Peanut Butter Temptations II
Recipe - Peanut Butter Temptations II
INGREDIENTS:
-1/2 cup butter
●1/2 cup white sugar
●1/2 cup packed brown sugar
●1/2 cup peanut butter
●1 egg
●1/2 teaspoon vanilla extract
●1 1/4 cups all-purpose flour
●3/4 teaspoon baking soda
●1/2 teaspoon salt
●36 miniature chocolate covered peanut butter cups, unwrapped
Day 37 ~ Christmas Candy ~ Peanut Butter Temptations ~ You'll Love Me For These
I'm saving the best for almost last! These peanut butter temptations are HEAVENLY!
Recipe:
1/2 cup or 1 stick unsalted butter softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar firmly packed
1 egg
1/2 tsp vanilla
1 1/4 cup all purpose flour
3/4 tsp baking soda
1/2 tsp salt
Miniature Reese's cups
Preheat oven to 350 degrees
Cream butter, peanut butter until light. Add sugar and brown sugar and beat. Add egg and vanilla and beat well. In another bowl, combine flour, baking soda and salt and then add to creamed mixture. Mix well just until combined. Chill dough for 1 hour if needed.
Shape dough into 1 balls and place them into mini muffin pans. Make a thumbprint divot in the middle. Place in oven and baking for approximately 12 minutes. Remove from oven and immediately press a mini Reese's cup evenly into hot cookie. Let cool and enjoy!
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