Fillo Peanut Butter Cups

By mamacasma

These creamy bite-size delights are completely stress-free to make—simply pop store-bought miniature peanut butter cups inside a fillo shell, bake for 5 minutes, cool, then top with whipped cream.

Ingredients

• 1 box (1.9 oz.) mini– fillo shells (15 in box)
• 15 miniature peanut butter cups (from a 12-oz. bag)
• 1 can (7 oz.) whipped light cream

Details

Servings 15

Preparation

Step 1

1. Heat oven to 350ºF. Line a rimmed baking sheet with foil. Place fillo shells on baking sheet.

2. Place a peanut butter cup in each shell. Bake 5 minutes until chocolate softens. With small metal spatula or knife, flatten and even out chocolate in fillo cup. Let stand at room temperature until cooled.

3. Top each filled cup with whipped cream. Sprinkle with chopped salted peanuts, if desired.


Variations:

Instead of peanut butter cups, use Rolos.

Omit whipped cream and top peanut butter cups with a few mini marshmallows before baking.

Fill shells with chopped Andes mints instead of peanut butter cups.