Peanut Butter Fudge Cups



  • 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 semisweet chocolate chips
  • 1 tablespoon butter
  • 3 tablespoons 1% low-fat milk
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 2 teaspoons powdered sugar


  1. Heat oven to 350 degrees F.
  2. Crust: Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
  3. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
  4. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal.
  5. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
  6. 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.
  7. 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. Cook for 3 to 4 minutes or until smooth, stirring frequently.
  8. Remove from heat; stir in 2 tablespoons flour and egg until well blended.
  9. Divide chocolate mixture evenly among muffin cups.
  10. Bake at 350 degrees F for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack for 5 minutes.
  11. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack.
  12. Sprinkle with powdered sugar.

Yield: 2 dozen; serving size: 1 cup

Calories 92 (33% from fat); Fat 3.4g (sat 1.4g, mono 1.3g, poly 0.5g); Protein 1.7g; Carb 14.6g; Fiber 0.5g; Chol 13mg; Iron 0.6mg; Sodium 48mg; Calc 13mg

Posted by Darlene at Recipe Goldmine 12/28/2001 11:52 am.

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