Macadamia Peanut Butter Cups Recipe

Macadamia Peanut Butter Cups Recipe
Macadamia Peanut Butter Cups Recipe photo by Taste of Home
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Macadamia Peanut Butter Cups Recipe

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A little goes a long way when it comes to these rich morsels. One bite and store-bought peanut butter cups will be a distant memory.
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. Cook: 5 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. Cook: 5 min. + chilling

Ingredients

  • 1 cup macadamia nuts, divided
  • 1/4 cup creamy peanut butter
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons sour cream
  • 1/4 teaspoon vanilla extract
  • 1-1/2 pounds bittersweet chocolate, chopped

Directions

Set aside 36 macadamia nuts for garnish. Finely chop the remaining nuts; set aside.
In a small bowl, combine the peanut butter, confectioners' sugar, sour cream, vanilla and reserved chopped nuts. Cover and refrigerate for 15 minutes.
Meanwhile, in a microwave, melt chocolate; stir until smooth. Pipe about 1 teaspoon chocolate into each of 36 foil-lined miniature muffin cups. Chill for 10 minutes or until firm.
Spoon 1/2 teaspoon peanut butter mixture into each cup. Pipe enough additional chocolate into each cup to cover peanut butter filling. Top each with a macadamia nut. Chill for 10 minutes or until firm. Store in an airtight container in the refrigerator. Yield: 3 dozen.
Originally published as Macadamia Peanut Butter Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p70

Nutritional Facts

1 each: 137 calories, 12g fat (5g saturated fat), 1mg cholesterol, 19mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein.

  • 1 cup macadamia nuts, divided
  • 1/4 cup creamy peanut butter
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons sour cream
  • 1/4 teaspoon vanilla extract
  • 1-1/2 pounds bittersweet chocolate, chopped
  1. Set aside 36 macadamia nuts for garnish. Finely chop the remaining nuts; set aside.
  2. In a small bowl, combine the peanut butter, confectioners' sugar, sour cream, vanilla and reserved chopped nuts. Cover and refrigerate for 15 minutes.
  3. Meanwhile, in a microwave, melt chocolate; stir until smooth. Pipe about 1 teaspoon chocolate into each of 36 foil-lined miniature muffin cups. Chill for 10 minutes or until firm.
  4. Spoon 1/2 teaspoon peanut butter mixture into each cup. Pipe enough additional chocolate into each cup to cover peanut butter filling. Top each with a macadamia nut. Chill for 10 minutes or until firm. Store in an airtight container in the refrigerator. Yield: 3 dozen.
Originally published as Macadamia Peanut Butter Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p70

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