The Olive Bin

Peanut Butter Fudge Cups

Preheat oven to 325F. Spray a mini muffin pan liberally with cooking spray. Cream olive oil, peanut butter and sugars. Mix in egg and 1/2tsp vanilla. Add in flour, baking soda and salt, stirring until combined. Scoop 1 T of dough into each spot. Bake for 14-16 mins or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 8-10 mins, then move to wire racks. Cool for an additional 10-15 mins. FOR THE FILLING: Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes, mixing every 30 secs. Until smooth. Add 1/2 tsp vanilla and stir again until smooth. Transfer about half the fudge into a quart-sized ziploc bag. Snip the corner, then pipe the fudge into the cookies. Warm up 1 T peanut butter in a small baggie and then drizzle it over the tops of fudge cups.
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Ingredients

1/2 C of The Olive Bin’s Butter Olive Oil

1/2 C + 1 T creamy peanut butter

1/2 C white sugar

1/2 C packed brown sugar

1 egg

1/2 tsp + 1/2 tsp vanilla extract

1 1/4 C all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/2 C milk chocolate chips

1/2 C semi-sweet chocolate chips

8 oz sweetened condensed milk

Directions

  1. Preheat oven to 325F.
  2. Spray a mini muffin pan liberally with cooking spray. Cream olive oil, peanut butter and sugars. Mix in egg and 1/2tsp vanilla. Add in flour, baking soda and salt, stirring until combined.
  3. Scoop 1 T of dough into each spot. Bake for 14-16 mins or until lightly browned.
  4. Remove from oven and immediately
  5. make wells in the center of each using a melon baller. Cool in pan for 8-10 mins, then move to wire racks. Cool for an additional 10-15 mins.

FOR THE FILLING:

  1. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes, mixing every 30 secs. Until smooth. Add 1/2 tsp vanilla and stir again until smooth.
  2. Transfer about half the fudge into a quart-sized ziploc bag. Snip the corner, then pipe the fudge into the cookies.
  3. Warm up 1 T peanut butter in a small baggie and then drizzle it over the tops of fudge cups.

Associated Products

Butter Olive Oil
Butter Olive Oil
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Butter Olive Oil Recipe Set
Butter Olive Oil Recipe Set
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