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Categories:
shoppe peanut butter bricks reduced-fat cream cheese sugar peanut butter vanilla eggs chocolate unsalted butter light corn syrup vanilla peanuts
Viewed: 4 - Published at: a year agoIngredients
- 1 (9 1/2 ounce) package Keebler fudge shoppe peanut butter filled cookies
- 2 (8 ounce) bricks reduced-fat cream cheese (Neufchatel)
- 1 14 cups sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 3 ounces semisweet baking chocolate
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 12 teaspoon vanilla extract
- 14 cup roasted peanuts, chopped
Method
- Heat oven to 325 degrees.
- Line muffin pans with 24 paper baking cups.
- Break cookies into food processor.
- Pulse until fine moist crumbs form.
- Press about 1 tablespoons evenly over bottom of each cup.
- Freeze until ready to fill.
- 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 2 1/2 tbsp into each cup.
- Bake 20 minutes, or until puffed.
- (Some may crack on top; that's OK).
- Cool completely in pans on a wire rack.
- Meanwhile prepare glaze:.
- Microwave ingredients on medium, stirring until smooth.
- Cool slightly.
- Peel off liners.
- Place cakes on foil lined baking sheet.
- Spoon glaze over tops; sprinkle with nuts.
- Refrigerate at least 2 hours for glaze to set.
