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Thursday, December 19, 2013

Snickers Peanut Butter Cups

Photos courtesy of the Cooking Corner.
    The tradition of holiday baking is alive and well. One of my cousins told me how she and her granddaughters made candy-filled Christmas cookies a quick an easy way. If you pair a certain refrigerator cookie dough with a similar flavored candy, you can make cookies without the whole mixing process and just assemble for baking. For example, by placing peanut butter cookie dough into a mini-muffin pan and popping a Reece's cup in the center you have quite an easy sweet treat.
    I was intrigued. However, I wasn't going to buy a mini muffin pan for a food experiment and there were just a few bits of candy left from Halloween. So I took peanut butter cookie dough and flattened 2 slices per muffin and put 1/2 a Snicker's bar in the center of each and sealed them shut. Voila'! I created Snicker's Peanut Butter Cups.

Snickers Peanut Butter Cups
1 roll of refrigerator peanut butter cookie dough
6 fun-size Snickers candy bars, cut in half

Lightly spray muffin pan. Preheat oven to 350 or as package directs.


Slice cookie dough in half. Then slice each half into thirds. Slice each third into half to total 24 pieces of dough.


Gently flatten one piece of dough into the bottom of each muffin tin. Put 1/2 of the candy bar into each tin. Top with remaining pieces of dough, pressing edges to seal.



Bake 9-10 minutes, just until lightly browned. 


 
Remove from oven and cool. With the edge of spoon or knife, loosen edges and remove from pan.

* You might try a paper muffin cup to bake these; they were a challenge to remove from the pan.



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