MINI PEANUT BUTTER CUPS

By arserrano

Ingredients

• 1 pkg (9.5 oz) Keebler Fudge Shoppe Peanut Butter Filled cookies
• 2 bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel), softened
• 11 ⁄4 cups sugar
• 1 cup creamy peanut butter
• 1 tsp vanilla extract
• 3 large eggs, at room temperature
• Chocolate Glaze
• 3 oz semisweet baking chocolate
• 2 Tbsp unsalted butter
• 2 Tbsp light corn syrup
• 1 ⁄2 tsp vanilla extract
• 1 ⁄4 cup roasted peanuts, chopped

Preparation

Step 1

1. Heat oven to 325°F. Line muffin pans with 24 paper (not foil) baking cups.

2. Break cookies into a food processor. Pulse until fine moist crumbs form. Press about 1 Tbsp evenly over bottom of each cup. Freeze until ready to fill.

3. Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon about 2 1/2 Tbsp into each cup.

4. Bake 20 minutes, or until puffed. (Some may crack on top; that’s OK.) Cool completely in pans on a wire rack.

5. Meanwhile, prepare Glaze: Microwave ingredients on medium, stirring until smooth. Cool slightly.

6. Peel off liners. Place cakes on a foil-lined baking sheet. Spoon glaze over tops; sprinkle with nuts. Refrigerate at least 2 hours for glaze to set.

Planning Tip: Refrigerate, with wax paper between layers, up to 1 week, or freeze airtight up to 1 month (thaw in refrigerator).

Related Recipes: Desserts, Cakes/Frostings, Chocolate, Nuts, Bake, Freeze/Chill, American, Christmas, Easter, Fall, Fourth of July, General Celebration, Picnic, Spring, Summer, Winter