Peanut Butter Fudge Cups

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 4

From Cooking Light

Ingredients:

1/4 cup chunky peanut butter

3 tablespoons brown sugar

2 tablespoons chilled butter, cut into small pieces

1 1/2 tablespoons corn syrup

1 cup all-purpose flour

1/8 teaspoon salt

3 tablespoons cold water

cooking spray

2/3 cup packed brown sugar

2 tablespoons unsweetened cocoa

2 tablespoons semi-sweet chocolate chips

1 tablespoon butter

3 tablespoons 1% low-fat milk

2 tablespoons all-purpose flour

1 large egg

2 teaspoons powdered sugar

Directions:

1. Preheat oven to 350°.
2. To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
3. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
5. Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
6. To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat.
7. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups.
8. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes.
9. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.

By RecipeOfHealth.com