Recipe for Chocolate Peanut Butter Fudge
Weight Watchers


    Peanut Butter-Fudge Cups

    Preheat oven to 350 degrees F.



    1/4 cup smooth peanut butter
    3 tablespoons brown sugar
    2 tablespoons chilled butter, cut into small pieces
    1 1/2 tablespoons corn syrup
    1 cup all-purpose flour
    1/8 teaspoon salt
    3 tablespoons cold water
    Cooking spray

    To prepare crust, place the first  four ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.

    Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.


    2/3 cup packed brown sugar
    2 tablespoons unsweetened cocoa
    2 tablespoons semisweet chocolate chips
    1 tablespoon butter
    3 tablespoons 1% low-fat milk
    2 tablespoons all-purpose flour
    1 large egg
    2 teaspoons powdered sugar

    To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350 degrees F for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.

    Yield: 2 dozen (serving size: 1 cup).