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Peanut Butter Fudge Cups (Sandra Lee) Recipe

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Peanut Butter Fudge Cups (Sandra Lee)
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Ingredients
3
Count
Nutrition
19
Calories
Total time
32
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a scant teaspoonful of frosting in the center of each cookie.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 18.77 Kcal (79 kJ)
Calories from fat 13.96 Kcal
% Daily Value*
Total Fat 1.55g 2%
Cholesterol 0.06mg 0%
Sodium 11.2mg 0%
Potassium 21.65mg 0%
Total Carbs 0.81g 0%
Sugars 0.3g 1%
Dietary Fiber 0.17g 1%
Protein 0.66g 1%
Iron 0.1mg 0%
Calcium 1.2mg 0%
Amount Per 100 g
Calories 576.79 Kcal (2415 kJ)
Calories from fat 428.84 Kcal
% Daily Value*
Total Fat 47.65g 2%
Cholesterol 2mg 0%
Sodium 344.21mg 0%
Potassium 665.14mg 0%
Total Carbs 24.98g 0%
Sugars 9.17g 1%
Dietary Fiber 5.09g 1%
Protein 20.37g 1%
Iron 2mg 0%
Calcium 38.3mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.5
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

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