Peanut Butter-Fudge Cups

With their peanut butter cookie crusts and their chocolaty cake centers, these diminutive desserts offer a festive twist on the traditional peanut butter cup.

Yield
2 dozen (serving size: 1 cup)
Ingredients
* Crust:
* 1/4 cup chunky 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

* Filling:
* 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

Preparation
Preheat oven to 350°.

To prepare crust, place first 4 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.

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° 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.

Nutritional Information
Calories: 92 (33% from fat)
Fat: 3.4g (sat 1.4g,mono 1.3g,poly 0.5g)
Protein: 1.7g
Carbohydrate: 14.6g
Fiber: 0.5g
Cholesterol: 13mg
Iron: 0.6mg
Sodium: 48mg
Calcium: 13mg

source by: myrecipes.com
recipes by: Cooking Light
Becky Luigart-Stayner; Jan Gautro