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Posts tagged Chocolate

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TO DIE FOR THIN MINT BROWNIES

Ingredients

  • 1 brownie mix - mix according to package directions
  • 15 chopped thin mint cookies
  • 1 stick of butter softened
  • 2 TB evaporated milk could use milk for substitute
  • 2 cups powdered sugar
  • 1/2 tsp. peppermint extract
  • couple drops green food coloring
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla
  • 1/2 cup chopped Andes mints

Instructions

Make brownie mix according to package. Fold in thin mints and pour into a greased 9x9 pan. Bake according to package directions. Once your brownies are done let them cool for about an hour.

In a medium sized bowl mix 4 TB butter, powdered sugar, evaporated milk, peppermint extract and green food coloring until fluffy. Spread mint frosting over brownies. Refrigerate 1 hour.

For chocolate glaze, combine 4 TB butter, chocolate chips and melt for 1 minute in the microwave. Once chocolate chips are melted, stir in vanilla. Pour over green frosting and spread by tipping pan. Sprinkle chopped Andes mints on top. Refrigerate for 1 hour before cutting.



Recipe Credit: I Heart Naptime

Filed under chocolate recipe mint chocolate recipe brownies mint brownies brownie recipes

56 notes

Chocolate Cupcakes With Creamy Nutella Frosting

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INGREDIENTS:

CHOCOLATE CUPCAKES

  • 1 cup (240ml) water
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

CREAMY NUTELLA FROSTING

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 3/4 cup (222g) Nutella
  • 3-4 Tablespoons (45-60ml) heavy cream*
  • 2 teaspoons vanilla extract
  • salt to taste
  • decorative candies (optional)

Directions:

Make the cupcakes: 

Preheat oven to 375F degrees. Line 14 muffin cups with liners.

Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). My cupcakes took 17 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting.

Make the frosting: 

Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else.

Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract.

If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.

Frost cooled cupcakes with frosting and decorate with candies as desired. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.

*Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.

Recipe source: sallysbakingaddiction.com

Filed under recipe nutella chocolate cupcakes nutella frosting frosting chocolate cupcakes chocolate recipe nutella recipe

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Chocolate-Hazelnut Tartlets

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They may be rich, but they’re so heavenly your guests will go back for seconds, so be sure to make a double batch. Make the tart shells ahead and fill them just before the party.

Ingredients

  • 1/2 cup jarred hazelnut spread 
  • 24 Flaky Tartlet Shells (See below)
  • Garnishes: sweetened whipped cream, roasted salted hazelnuts

Preparation

Spoon hazelnut spread into a 1-qt. heavy-duty zip-top plastic bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe hazelnut spread evenly into Flaky Tartlet Shells. Top each with sweetened whipped cream and a roasted salted hazelnut.

Flaky Tartlet Shells

If you are making several batches of shells, you can stack up to three unrolled pie crusts on top of each other and cut dough circles all at once. A tart tamper or drink muddler makes fast work of pressing dough into pans. (Both are available at kitchenware stores.)

Ingredients

1/2 (15-oz.) package refrigerated piecrust

Preparation

1. Preheat oven to 425°. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds onto bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of each dough circle 4 times with a fork.

2. Bake at 425° for 6 to 8 minutes or until golden. Remove from pans to a wire rack, and let cool 15 minutes before filling.

Note: To make ahead, store baked tartlet shells in an airtight container in refrigerator for up to 2 days or freeze up to 1 month. Thaw at room temperature 2 hours before filling.

Filed under recipe dessert chocolate hazelnut party appetizers tartlets mini foods appetizers

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Chocolate Peanut Butter Fudge Recipe

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Difficulty: Easy | Total Time: 15 mins, plus cooling time | Active Time: 15 mins | Makes:25 squares


This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser.

What to buy: We used 60 percent cacao bittersweet chocolate chips from Ghirardelli. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary.

Game plan: The fudge will last up to 10 days when stored covered in the refrigerator.

INGREDIENTS

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (11.5-ounce) package bittersweet chocolate chips
  • 1 1/2 cups miniature marshmallows
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract

INSTRUCTIONS

1.  Coat an 8-by-8-inch baking dish with butter and set aside.

2.   Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.

3.   Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.


4.   Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes

5.   Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.

Filed under peanut butter and chocolate peanut butter chocolate recipe chocolate recipe fudge chocolate fudge

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Alfajores Recipe

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South American sandwich cookies filled with delectable dulce de leche.

Total Time: 1 hr 45 mins Makes: 12 sandwich cookies

Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate.

Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough.

INGREDIENTS

  • 1 cup cornstarch
  • 3/4 cup all-purpose flour, plus more as needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon pisco or brandy
  • 1/2 teaspoon vanilla extract
  • 1 cup Dulce de Leche (Recipe here) at room temperature
  • Powdered sugar, for dusting

INSTRUCTIONS

1.   Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.

2.   Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.

3.   Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.

4.   Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside.

5.   Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.

6.   Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.

7.   Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

Filed under cookie recipe cookies recipe Alfajores Recipe sandwich cookies South american cookies chocolate

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Chocolate Peanut Butter Bars

Easy homemade chocolate peanut butter bars made with only 5 ingredients. Cut them as large or small as you want!

Ingredients:

  • 1/2 cup salted butter, melted
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 1 cup confectioners’ (powdered) sugar
  • 3/4 cup + 2 Tablespoons creamy peanut butter (not natural style)
  • 1 cup semi-sweet chocolate chips

Directions:

Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.

In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.

Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.  Serve chilled.

A special Thank You to Sally’s Baking Addiction for this recipe and delicious photos.

Filed under recipe peanut butter recipe chocolate and peanut butter chocolate peanut butter peanut butter bars no bake bars

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BITE-SIZED PEANUT BUTTER PIES WITH CHOCOLATE CRUST

BITE-SIZED PEANUT BUTTER PIES WITH CHOCOLATE CRUST

Here’s what you will need:

Chocolate Crust:

  • 2 cups all-purpose flour
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 stick butter, cold
  • 4 tablespoons Crisco
  • Yolk from 2 large eggs
  • 6 – 8 tablespoons iced coffee (Ice water will work as well.)

Peanut Butter Filling:

  • 1 cup creamy peanut butter
  • 1 package (8 ounce) cream cheese, softened
  • 1 teaspoon vanilla
  • 1 1/4 cup confectioners’ sugar
  • 1 package (8 ounce) Cool Whip, thawed

Chocolate Drizzle:

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon Crisco
  • Chopped peanuts (optional)

Let’s begin with the crust.

In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.

Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.

Then, preheat your oven to 350 degrees F.

On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.

Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.

Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.

While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.

Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.

For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.


***A very special Thank You to Inspired By Charm for this fun recipe and the delicious photos. 

Filed under recipe desserts peanut butter chocolate peanut butter and chocolate peanut butter pie mini pies pies

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White Chocolate Peanut Butter Krispie Hearts

Super easy and so cute! Perfect for a bridal shower or Valentine’s day.

Ingredients

  • 3 Tablespoons butter
  • 1 bag miniature marshmallows (10 oz.)
  • 1 box Jello white chocolate pudding (3.4 oz.z)
  • 6 cups Rice Krispies cereal
  • 2 oz. white CandiQuik, melted
  • 15 Reese’s peanut butter hearts
Directions


1. Place the butter and marshmallows in a large saucepan. Heat and stir on medium heat until melted and smooth. Add the pudding and stir for about 1 minute so the pudding can dissolve. Stir in the cereal.

2. Pour the cereal into a buttered 9x13 pan. Press gently and evenly. Let set about 15 minutes. Use a heart cookie cutter to cut out 15 hearts. Let cool completely.

3. Drizzle the krispie hearts with the melted CandiQuik. Press a Reese’s heart on top before the CandiQuik sets. Let set before serving.

Notes

You could also cut the Rice Krispie treats into squares and top with the melted chocolate and hearts.

 

* Special Thank you - Photos and Recipe Credits: Inside Bru Crew Life

Filed under chocolate peanut butter rice krispy treats recipe chocolate recipe peanut butter recipe desserts valentines day recipe valentines day treat reeses peanut butter

15 notes

Recipe: Peppermint Mocha Brownies

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Here’s an easy variation of Brownies. Simply add some instant coffee and frost them with a mint butter cream icing.  Perfect for Valentine’s Day or bridal showers.

INGREDIENTS

  • 2 sticks melted butter
  • 1/4 to 1/2 cup instant coffee crystals (1/2 cup if you like your coffee strong!)
  • 2 cups sugar
  • 3/4 cup cocoa
  • 4 eggs
  • 1 Tablespoon vanilla
  • 1 Tablespoon peppermint extract
  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

DIRECTIONS

In a small mixing bowl, sift together the flour, cocoa, salt, and baking powder.  Set aside.

In a large mixing bowl, add the butter and instant coffee crystals. Microwave for a minute or until butter melts.   Mix butter and instant coffee until coffee crystals are dissolved and well blended.    Add the sugar and mix well. Next add the eggs and mix well.  Add vanilla and peppermint extract and blend.  Finally add the flour mixture and stir until well blended.

 Pour brownie batter into a greased 13×9 baking dish.  Bake at 350 degrees for 20-25 minutes.  Remove brownies from oven and cool them completely before frosting.

FROSTING

  • 2 pounds of powdered sugar
  • 2 stick butter
  • 4 Tablespoons milk or cream
  • 1 Tablespoon peppermint extract
  • 4-6 drops red food coloring

In a deep bowl add the soft butter and powdered sugar.  Mix on low speed with an electric mixer until butter is well blending into powdered sugar. Add the peppermint extract and the milk. Whip on high speed until frosting is fluffy and spreading consistency.  Add another Tablespoon of milk to make icing a little thinner if desired.  Add enough red food coloring to make a pink tinted frosting.

 Ice brownies.  Chill slightly before cutting into squares.


** Original ecipe Credit: Tara Cooks

Filed under brownies chocolate peppermint recipe desserts chocolate recipes

15 notes

Cream Cheese Chocolate Chunk Pastries

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These chocolate pastry swirls are just right for coffee breaks or afternoon tea parties. They’ll make quite an impression, too, when drizzled with melted white chocolate.

What You’ll Need

  • package (8 ounces) cream cheese, softened 
  • tablespoons sugar 
  • 1/2 teaspoon vanilla extract 
  • package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed 
  • package (8 ounces) semi-sweet chocolate, chopped 
  • squares (1 ounce each) white chocolate, chopped 
  • squares (1 ounce each) white chocolate, melted, for decoration


How to Make It

Heat the oven to 375°F. Stir the cream cheese, sugar and vanilla in a medium bowl until the mixture is smooth.

Unfold one pastry sheet on lightly floured surface. Roll the pastry sheet into a 14 x 10-inch rectangle. Spread half of the cream cheese mixture on the pastry sheet to the edges, leaving a 1-inch border on one long side.

Sprinkle half the chopped semi-sweet and white chocolate over the cream cheese. Starting at the long side covered with cream cheese, roll the pastry up like a jelly roll. Press the edges to seal. Repeat with the remaining pastry sheet. Cover and refrigerate the pastry rolls for 1 hour.

Cut each roll into 12 (1-inch) slices, making 24 slices in all. Place the pastries 2 inches apart on greased baking sheets.

Bake the pastries for 20 minutes or until they’re golden brown. Remove the pastries from the baking sheets and cool on wire racks for 10 minutes. Decorate the pastries with melted white chocolate.

 ** Recipe Credit: Campbell’s Kitchen

Filed under recipe chocolate cream cheese dessert party ideas party food chocolate dessert snacks pastry

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Mexican Hot Chocolate Recipe

                  

This drink is delicious anytime: first thing in the morning, on a cold afternoon, or during a cozy evening by the fire. The cinnamon really adds a depth to the chocolate and the hint of chili gives it a very subtle kick.

Yields 4 servings

INGREDIENTS: 

1 cup chocolate chips

1/2 cup cocoa

1/2 cup heavy cream

1/2 cup sugar

3 cups milk

Whipped cream, for garnishing (optional)

1/2 teaspoon cinnamon

Marshmallows, for garnishing (optional)

1/4 teaspoon ground cayenne pepper

DIRECTIONS:

In a large heavy-bottomed saucepan, combine the chocolate and cream over low heat. Stir occasionally until the chocolate is completely melted. Whisk in the milk, cinnamon and cayenne. Raise the heat to medium and continue cooking until very hot, but don’t let the mixture come to a boil.

Remove from the heat. In a small bowl, combine the sugar and the cocoa. Add about 1 cup of the hot milk mixture and whisk until a smooth paste is formed.

Whisk the cocoa paste back into the pot with the hot milk mixture and whisk until smooth. Pour into mugs and serve hot with whipped cream or marshmallows if desired.


*  Recipe Credit: iVillage

(Source: zazzle.com)

Filed under hot chocolate mexican chocolate mexican drink recipe mecican recipe

17 notes

Peppermint Brownies

  

      

Ingredients

  • 4 large eggs, room temperature
  • 1 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 stick melted butter
  • 1 cup cocoa, sifted
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1/2 cup flour
  • 6 crushed candy canes- 12 mini candy canes

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly grease muffin pan with cooking spray or butter.
  3. In a large bowl, combine sugar and butter and mix until soft.
  4. Add vanilla and eggs, and mix thoroughly.
  5. Fold in flour and cocoa, mix well but do not overmix.
  6. Pour in 1/2 crushed candy canes.
  7. Mix well.
  8. Pour into muffin pan, about 3/4 full.
  9. Bake until toothpick comes out completely clean, about 25 minutes.
  10. Sprinkle with other half crushed candy canes.

HINTS: The tip for quick-cooking brownies is to cook them in silicone muffin pans! I love making brownies this way- they are cleaner, you don’t have to scrape and scrape a pan forever, and they are perfectly portioned for you. PLUS, they cook faster than in a big pan! SCORE!

You can use a regular muffin pan, but I’d grease it like there was no tomorrow if you do. Also maybe sprinkle a little flour to be sure. There is nothing worse than cleaning out muffin pans in my book, so I am trying to slowly add more silicon ones into my gear.



* Recipe Credit: SweetCDesigns

(Source: zazzle.com)

Filed under recipe chocolate holiday recipes peppermint brownies christmas dessert baking desserts candy cane peppermint brownies holiday recipe brownie recipe

216 notes

Hot Cocoa Cookies

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Ingredients

  • 1 cup butter, softened (Or Butter Flavored Crisco)
  • 1½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips (ghiradelli are dairy free)
  • 2 cups mini marshmallows

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.

3. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture
until well blended.

4. Mix in the chocolate chips

5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

6. Bake for 8 to 10 minutes in the preheated oven, or just until set.

7. Immediately top with three mini marshmallows when you remove the cookies from the oven.

8. If more gooey marshmallow is desired place marshmallow topped cookies back in the oven for 1 mintute.

9. Cool slightly on the cookie sheets before transferring to wire racks to cool completely

(Source: zazzle.com)

Filed under cookies recipe chocolate hot chocolate baking desserts chocolate cookies

19 notes

Peanut Butter Cup Brownies In A Jar

Guest Blog:  The Gunny Sack

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I made these little beauties for my party and they were delicious!  And besides being adorable, they were easy to make!  They consist of brownies, chocolate frosting, peanut butter cups and peanut butter frosting.

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I purchased a 12 pack of 4 oz jelly jars and a brownie mix from Walmart.  I made the brownie batter according to the directions on the package.  Then, I greased the bottoms only of the glass jars and set them on a baking sheet.  Next, I added brownie batter to each jar.  I ended up with extra batter so the recipe could actually make more than 12 desserts.

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I baked the brownies for about 20 minutes at 350°F .  They were gooey when we ate them so if you like your brownies well done, you will want to bake them for longer.

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Once the brownies were cool, I piped in store bought chocolate frosting.

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I cut a bunch of Reese’s Peanut Butter Cups into small chunks…sorry I didn’t count how many but I think you need a little more than 1 peanut butter cup per jar.

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Just put the peanut butter cup chunks on top of the chocolate frosting.

Peanut Butter Frosting

To make the peanut butter frosting, I mixed together 1 container of store bought vanilla frosting and 1 cup of peanut butter.  Then, I mixed in 1 cup of powdered sugar.  After that I added, 3 tablespoons of half-n-half and beat it until it was creamy.

Peanut Butter Cup Frosting In Jars

I piped the peanut butter frosting on top of the peanut butter cups.

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The last thing I did was stick 1/4 of a peanut butter cup into the peanut butter frosting.  I stored them in the fridge until I was ready to serve.

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These were seriously delicious but very rich.  They were almost too much to eat in one sitting…not because of the size of the jars but because of how sweet they were!

Peanut Butter Cup Brownies In A Jar

Brownies:

1 brownie mix
~ water, eggs and oil that are called for on the box

Preheat oven to 350°F.  Mix up the brownie batter according to the instructions on the box.  Grease the bottoms only of  4 oz jelly jars (I used 12 but had extra batter).  Put about 2 tbsp of brownie batter into each jar.  I used my cookie dough scoop and just eyeballed it.  Place the jars on a cookie sheet and bake for about 20 minutes for gooey brownies and longer for well done brownies.

Chocolate Layer:

1-16oz container of chocolate frosting

After the brownies have cooled, pipe chocolate frosting into each jar, over the brownies.

Peanut Butter Cup Layer:

About 18 Reese’s Peanut Butter Cups

Cut the peanut butter cups into chunks and place them on top of the chocolate frosting in the jars.

Peanut Butter Frosting:

1-16 oz container of vanilla frosting
1 cup peanut butter
1 cup powdered sugar
3 tbsp half-n-half

Mix together the vanilla frosting and peanut butter.  Add the powdered sugar and mix well.  Beat in 3 tbsp half-n-half until smooth and creamy.  Pipe the peanut butter frosting over the peanut butter cups in the jars.

Top each frosting peak with 1/4 of a peanut butter cup and store in the fridge until ready to serve!

Filed under Recipe Dessert Chocolate Brownies peanut butter peanut butter cups