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Categories:
crust chunky peanut butter brown sugar butter corn syrup flour salt cold water cooking spray filling brown sugar unsweetened cocoa chocolate chips butter milk flour egg powdered sugar
Viewed: 28 - Published at: 8 years agoIngredients
- Crust:
- 1/4 cup chunky peanut butter
- 3 tablespoons brown sugar
- 2 tablespoons chilled butter, cut into small pieces
- 1 1/2 tablespoons corn syrup
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons cold water
- Cooking spray
- Filling:
- 2/3 cup packed brown sugar
- 2 tablespoons unsweetened cocoa
- 2 tablespoons semisweet chocolate chips
- 1 tablespoon butter
- 3 tablespoons 1% low-fat milk
- 2 tablespoons all-purpose flour
- 1 large egg
- 2 teaspoons powdered sugar
Method
- 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 cup brown sugar and the next 4 ingredients (2/3 cup 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.
