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All Boards >> IBS Recipe Discussions


Reged: 05/06/05
Posts: 1322
Loc: the wabe
Peanut Butter Fudge Cups
      08/13/05 12:40 PM

This recipe is originally from Cooking Light. My modifications listed below in red.


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

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.


"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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* Peanut Butter Fudge Cups jen1013 08/13/05 12:40 PM
. * picture of the final product jen1013   08/13/05 01:12 PM

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