This recipe is originally from Cooking Light. My modifications listed below in red.
CRUST:
1/4 cup chunky peanut butter I used 1/4 C Hermien's Pefect Peanut Butter, otherwise I'd use smooth reduced-fat PB
3 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces 1 tablespoon canola oil
1 1/2 tablespoons corn syrup 2 T dark corn syrup
1 cup flour
1/8 t salt
3 tablespoons cold water
Cooking spray
FILLING:
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter dairy-free margarine
3 tablespoons 1% low-fat milk Silk Very Vanilla soy milk
2 tablespoons all-purpose flour
1 large egg two large egg whites
2 teaspoons powdered sugar
Preheat oven to 350
To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
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.
To prepare filling, combine 2/3 C brown sugar and the next 4 ingredients (brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350 for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.
Yield: 2 dozen (serving size: 1 cup)
The original recipe is 33% calories from fat. I did a rough recalculation with my changes and it should be about 25% provided you're using RF PB (minus the powdered sugar calories because I didn't bother with that step). I'm not sure what the fat content of Hermien's PB is because I don't have all of the oil out yet, but I think it's probably less than RF PB because most of the oil is gone. Next time I think I'd use normal RF PB, 'cause the natural peanut butter tastes more like peanuts than peanut butter.
I know these look like a pain to make but they were actually really easy. The only problem I had is that I let the chocolate mixture get too hot and didn't cool it off adequately before adding the egg whites -- so I had bits of cooked egg in the choc mixture. Ewwww! Luckily I have a sieve so I strained it out no problem.
These are very yummy and highly recommended if, like me, you were a former Reese's peanut butter cup maniac.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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