Remove the chocolate cups from the freezer and fill each one with about two
teaspoons of peanut butter filling and then pop them in the freezer for another 5 minutes.
Not exact matches
Ingredients 1 1/4 cup finely chopped salted
peanuts (for the
filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted
butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted
peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
ingredients CHEESECAKE
FILLING: 2 (8 - ounce) packages
of cream cheese (softened) 3/4 cup confectioners» sugar 1
teaspoon vanilla extract 1/2 cup sour cream 1/2 cup heavy cream ORANGE CREAMSICLE BITES: 10 ounces white chocolate chips 24 pieces store - bought candied orange peel
PEANUT BUTTER CHOCOLATE CREME COOKIE BITES: 10 ounces bittersweet chocolate chips 1/2 cup chocolate creme - filled cookies (coarsely crushed) 1 cup creamy peanut butter 1/2 cup confectioners» sugar 1 teaspoon Koshe
PEANUT BUTTER CHOCOLATE CREME COOKIE BITES: 10 ounces bittersweet chocolate chips 1/2 cup chocolate creme - filled cookies (coarsely crushed) 1 cup creamy peanut butter 1/2 cup confectioners» sugar 1 teaspoon Koshe
BUTTER CHOCOLATE CREME COOKIE BITES: 10 ounces bittersweet chocolate chips 1/2 cup chocolate creme -
filled cookies (coarsely crushed) 1 cup creamy
peanut butter 1/2 cup confectioners» sugar 1 teaspoon Koshe
peanut butter 1/2 cup confectioners» sugar 1 teaspoon Koshe
butter 1/2 cup confectioners» sugar 1
teaspoon Kosher salt
Using a spoon or spatula, place about 1 - 2
teaspoons of chocolate in the liner to cover the
peanut butter filling and give you a flat top.
I poured half the mixture into the muffin pans, then dolloped a little less than one
teaspoon of smooth
peanut butter in the centre
of each,
filling in the rest
of the batter atop.