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Chocolate Peanut Butter Cups

sweet.chef's picture
Ingredients
  Chocolate cookie crumbs 3⁄4 Cup (12 tbs)
  Margarine 3 Tablespoon, melted (Parkay)
  Peanut butter 1⁄2 Cup (8 tbs)
  Cold milk 1 Cup (16 tbs)
  Pudding and pie filling 3 1⁄2 Ounce (1 Package, Jell -O Instant, Chocolate Flavor)
  Cool whip 2 Cup (32 tbs), thawed
  Whipped topping 1⁄2 Cup (8 tbs)
  Chocolate topping 1⁄2 Cup (8 tbs)
Directions

LINE 12 muffin cups with paper baking cups.
Mix together cookie crumbs and margarine in small bowl.
Press about 1 tablespoon crumb mixture onto bottom of each cup.
STIR peanut butter in small bowl until smooth.
Gradually stir in milk.
Add pudding mix.
Beat with wire whisk or at low speed of electric mixer until well blended, 1 to 2 minutes.
Fold in whipped topping.
Spoon mixture into cups.
Freeze 3 hours or overnight.
Peel off paper just before serving.
Drizzle chocolate topping over each cup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Everyday

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4.03684
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2798 Calories from Fat 1517

% Daily Value*

Total Fat 171 g262.4%

Saturated Fat 67.5 g337.7%

Trans Fat 0 g

Cholesterol 41 mg13.7%

Sodium 1515.2 mg63.1%

Total Carbohydrates 278 g92.6%

Dietary Fiber 11.1 g44.4%

Sugars 195.5 g

Protein 47 g93.5%

Vitamin A 36.8% Vitamin C 0.08%

Calcium 32.6% Iron 38.4%

*Based on a 2000 Calorie diet

Chocolate Peanut Butter Cups Recipe