We would be in a world of hurt if any of us had peanut allergies. We consume vast amounts in sandwiches, dips, cookies, and, of course, by the spoonful. Recently I made these two versions of three-bite-size treats, both involving our favorite source of protein.
One of my friends made these Salted Caramel Peanut Butter Cups at a party this summer. Then I couldn’t get them out of my mind. And the hubs pretty much never forgave me for telling him about them but not bringing any home with me. So she shared how to make them, and I whipped them up last weekend.
Salted Caramel Peanut Butter Cups
For the cookies:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1-1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For the filling:
1 bag (about 40) caramels
4 Tbsp milk
Flaked sea salt, for sprinkling
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375ºF. Line mini muffin tin with papers.
- Shape dough into 1 1/4-inch balls and place in muffin papers.
- Bake 9 to 10 minutes or until light golden brown. When you remove them from the oven, immediately press the center of each down, using the handle of a wooden spoon or a tart press. Cool 5 minutes; remove from muffin tin. Cool on wire rack.
- Make filling: Unwrap the caramels and place them in a medium saucepan with the milk. Heat over medium-low heat until smooth. Spoon into cookie cups and let cool.
- When caramel is firm, sprinkle with sea salt.
Makes 30 cookies
These peanut butter brownie bites were inspired by a bag of the new Reese’s miniatures…they’re even smaller than mini Reese’s, and aren’t individually wrapped, so it’s easy to pop a few at a time into your mouth. Those people at Reese’s are so considerate.
Peanut Butter Brownie Bites
4 oz. unsweetened baking chocolate
¾ cup butter or margarine
2 cups sugar
1 tsp. vanilla
1 cup flour
1 bag Reese’s miniature peanut butter cups
1. Heat oven to 350°F. Line a mini muffin tin with papers.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and mix well. Spoon into prepared muffin tin.
3. Bake 20 to 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Remove from oven and immediately press a Reese’s mini into each bite. Cool completely, until peanut butter cups are firm to the touch again.
Feel free to use your favorite peanut butter cookie recipe or brownie recipe. This peanut butter cookie recipe comes from Betty Crocker and the brownies are Baker’s One Bowl Brownies recipe, which I’ve used since I started making brownies back in junior high.
Enjoy them, three-bites at a time!