PEANUT BUTTER CHEESECAKE OVER PEANUT BUTTER CUPS SITTING ON A GRAHAM

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Step Five: Cover with Chocolate. Spoon 1-2 teaspoons of the remaining melted chocolate over the peanut butter layer, using a spoon to spread evenly and drip down the sides of the peanut butter mixture. Place the peanut butter cups back into the refrigerator for 10-15 minutes to harden.

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Place the chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring each time, until melted. Put 1 tablespoon of the melted chocolate evenly over the bottom of each muffin cup. Take 1 tablespoon of peanut butter mixture and form it into a disk slightly smaller than the cupcake liner.

PEANUT BUTTER CHEESECAKE OVER PEANUT BUTTER CUPS SITTING ON A GRAHAM

Place in the freezer for 15 minutes, until the second layer is firm. Melt the last 1/2lb of chocolate, and portion small spoonfuls into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter layer (because it was just in the.

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Step by Step Instructions. STEP 1. Peanut butter filling. Combine the peanut butter, powdered sugar and vanilla in a bowl. Stir together well until the mixture is creamy and smooth. Transfer to a pastry bag or a ziploc bag with the corner snipped off. STEP 2.

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Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm. In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups.

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In a medium-sized bowl, combine graham cracker crumbs and powdered sugar until well blended. Set aside. In a microwave-safe dish, combine peanut butter and 6 tablespoons butter. Cook in the microwave in 15-second increments, stirring in between, until melted and combined. Pour over the graham crackers mixture.

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Set aside. In a medium bowl add peanut butter, butter, and confectioners' sugar. Use a hand mixer on low and combine all of the ingredients. Set aside. Add the chocolate to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy (about 1-2 minutes total).

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Directions. Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth. Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another.

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Melt and Layer Chocolate: Melt almond bark in a microwave-safe bowl in 30-second intervals, stirring each time until smooth. Spoon a bit into each liner, spreading to cover the bottom and sides. Shape and Assemble: Roll the peanut butter mixture into balls, flatten into discs. Place one disc in each chocolate-lined cup.

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Reserve remaining melted chocolate for the top layer of the peanut butter cups. Place the muffin pan or plate in the freezer for 5-10 minutes or until the chocolate is firm. Grab your chilled chocolate shells from the freezer. Place 1 - 1 ½ teaspoons of peanut butter filling into the center of each chocolate shell (a small cookie scoop is.

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Step. 2 Beat the peanut butter and butter on medium in the bowl of a stand mixer fitted with a paddle attachment until smooth and creamy, about 2 minutes. With the mixer on low, gradually stir in the powdered sugar, graham cracker crumbs, vanilla extract and salt. Beat until well combined, about 1 minute. Step.

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Inside Out: Stir 1/2 cup powdered peanut butter with 1/4 cup coconut oil and 4 tsp pure maple syrup or sweetener of choice. Use this instead of the chocolate coating in the base. Melt 3 tbsp chocolate chips as filling. Chocolate Banana: Use mashed banana instead of peanut butter for the filling. Strawberry Jam: Combine 3 tbsp coconut butter.

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Instructions. Put the candy mold into the freezer to chill. Using a double boiler, heat the chocolate slowly, stirring until it melts. Once the chocolate is melted, remove the top portion of the double boiler from the heat and wipe off the bottom to remove any moisture.

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If the chocolate has hardened, re-warm it until it is fluid once more. Spoon the chocolate over the cup and spread it to the edges, letting it flow over the top and sealing the peanut butter in the cup. Gently tap the cup against the counter to smooth out the top. Refrigerate the peanut butter cups to set the chocolate, for about 20 minutes.

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Directions. Line a sheet pan with 16 muffin liners and a second sheet pan with parchment paper. Set aside. Add the peanut butter and butter to a medium bowl. With a hand mixer, beat until smooth.

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Instructions. In a medium bowl, combine peanut butter, powdered sugar, and butter. Place in refrigerator for an hour to chill. Then roll mixture into balls, about 5/8'' in diameter. Place the balls in the bottom of a 9'' x 13'' pan, in a single layer, and refrigerate for 30 minutes.