1) I'm jelly of your Google hangout. Maybe I should use Google+ more. 2) Second these looks divine and would probably save me some money.
Copycat Peanut Butter & Chocolate Candy Recipe
A few weeks ago I had the pleasure of sitting in on a Google+ hangout with the Betty Crocker’s Kitchen experts and several bloggers. We got a preview of this year’s Top 10 Red Hot Holiday Trends. I am no stranger to Youtube cooking tutorials, but it was so fun being able to interact and ask questions live! (I helps that I’m a nerd and I love technology!) Now when I watch
One of my favorite recipes I learned about during that chat is an easy and ooohh so tasty copycat of everyone’s favorite Chocolate Peanut Butter Cups.
This two minute video will walk you through how to make them (don’t worry the step by step is also listed below). Watching this again, makes me wish I had some in my kitchen right now! (if you are reading this post via email or RSS you may need to click through to see the video)
Bake a sweet treat just like your favorite peanut butter candy cup but made with brownie and peanut butter cookie mix.
These little treats can be made ahead, placed in resealable freezer plastic bags, and stored in the freezer for up to 2 weeks. These easy bites are great for any dessert platter or cookie exchange. They are especially nice as a gift. Layer them in a decorative tin with colored tissue paper, then include the recipe.
- --Brownie Mixture--
- 1 box Betty Crocker® fudge brownie mix
- 3 tablespoons unsweetened baking cocoa
- 2/3 cup butter, melted
- 1/4 cup water
- 1 egg
- --Cookie Filling--
- 1 pouch Betty Crocker® peanut butter cookie mix
- 1/2 cup creamy peanut butter
- 3 tablespoons vegetable oil
- 1 1/2 cups milk chocolate chips, melted, cooled
- Heat oven to 350°F. Cut about 1/2 inch off around top of each of 48 regular-size foil baking cups. Place cup in each of 48 regular-size muffin cups.
- In large bowl, stir together Brownie Mixture ingredients until well blended. In another large bowl, stir together Cookie Filling ingredients until dough forms. Spoon and spread 1 measuring teaspoon brownie mixture evenly into bottom of each foil cup. Shape 1 measuring teaspoon cookie filling into a ball; flatten into 1-inch circle. Place on top of brownie mixture in each foil cup. Spoon and spread 1 measuring teaspoon brownie mixture over cookie filling in each cup.
- Bake 11 to 13 minutes or until toothpick inserted into edge comes out clean. Spoon generous teaspoon melted chocolate on top of each, spreading chocolate to edge of foil cup. Remove cups from pan. Refrigerate 30 minutes to set chocolate.
1 Serving: Calories 150 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 115mg; Potassium 55mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 2g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 1
I’m going to a cookie swap party next week so I’ve been poking around on
Momitforward is hosting a twitter chat with Betty Crocker to share more holiday trends and ideas Wednesday, December 11 from 2–3 p.m. EST (1 CT, 12 MT, & 11 PT). The party hashtags to join in are #gno #MakeMerry – See more at:
Editor and Chief Bloggess of GenPink, Elysa calls herself a "