Photo: Peanut Butter Cups in the Blanket Recipe
Ingredients
- 1/2 package frozen puff pastry sheets
- 1 pound semisweet chocolate, melted
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup graham cracker crumbs
- 2 cups powdered sugar
- Miniature marshmallows
Directions
Special equipment: 2 miniature muffin pans
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 350 degrees F.
Using 1 miniature muffin pan, spoon 1 teaspoon melted chocolate into bottom of each cup. Let cool.
In a medium bowl, combine butter, peanut butter, cracker crumbs, and sugar, stirring well.
Press 1 teaspoon peanut butter mixture over chocolate, pressing to edges of cup. Spoon melted chocolate over peanut butter to cover. Repeat procedure with remaining chocolate and peanut butter mixture. Let cool. Remove from muffin cup
Unfold pastry on lightly floured surface. Roll out into an 18 by 9-inch rectangle. Cut into 9 even pieces. Press squares into the other miniature muffin pan .
Place a peanut butter cup in the center of pastry and top with a few marshmallows. Bake for about 10 minutes or until golden. Cool in pan on wire rack 10 minutes. Remove from pan and cool on wire rack.
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By susanbishopkraf...
MI
on September 12, 2011
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I have made these several times and people loooove them! I use Reese's instead of making the peanut butter cups and it is sooo easy!!
By patti211_12778900
Scottsdale, 41
on August 13, 2011
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Paula Deen, this is the most ridiculous recipe you have ever posted. It's hard to trust your recipes after using this one. This recipe took us over 2 hours to make with 1/2 of the dough left over at the end. Furthermore, there was not enough chocolate and we couldn't get the first layer out of the tin and had to remelt the chocolate. The cups did not fit over top of the pastries at the end and so we had to use a cookie sheet and hand wrap them with puff pastry. After that, since we had to put the cups on a cookie sheet, the puff pastry fell off. As to say, the puff pastries are useless and after 10 minutes they hardly looked baked and required us to take them out early so they wouldn't cook the peanut butter.
By survivorsarah
on June 20, 2011
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I have no earthly idea how some people thought this recipe was difficult. It was nothing more than buying ingredients, mixing and baking it. You could even eliminate the mixing step and just buy real peanut butter cups instead of making them. If you couldn't handle that I don't know how you still have the brain capacity to function. But as for the recipe I made some changes:
1. the graham crackers are pointless, i couldn't taste them. If they are just there for texture you could just use cruncy peanut butter, like i did.
2. Also it i personally didn't want to be scraping hardened chocolate out of a muffin tin so i made the peanut butter cups in little paper muffin things and just ripped them off.
3. And, in my opinian placing someplace on top of something doesn't really constitute it as "in a blanket" so I wrapped mine, kinda like a ravioli.
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