Peanut Butter Fudge Cups with Chocolate
Dessert

Peanut Butter Fudge Cups

with Chocolate

55 MIN
$14.99 8 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

The infamous duo of peanut butter and chocolate shines in these rich, homemade fudge cups—made with peanut butter, tahini, cream, and more, then chilled and topped with melted chocolate chips and crunchy peanuts.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    290 Cals (est.)
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fresh
ingredients
Peanut Butter Fudge Cups with Chocolate
Title
  • 1 cup Powdered Sugar
  • 5 Tbsps Light Brown Sugar
  • 2 Tbsps Smooth Peanut Butter Spread
  • 2 tsps Vanilla Powder
  • ¼ cup Tahini
  • 2 oz Semi-Sweet Chocolate Chips
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Cream
  • 2 oz Salted Butter
step-by-step
instructions
Start the fudge
1 Start the fudge

Place the butter and brown sugar in a medium pot; add a pinch of salt. Cook on medium, whisking frequently, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Whisk in the cream (shaking the packet before opening), peanut butter spread, and tahini until melted and smooth.

Finish & set the fudge
2 Finish & set the fudge

Line 8 rounds of a cupcake tin with cupcake liners. In a large bowl, whisk together the powdered sugar and vanilla powder. Add the peanut butter mixture and stir to thoroughly combine. Divide the fudge among the prepared tins and spread into an even layer. Freeze about 30 minutes, or until chilled and firm.

Top the fudge cups & serve your dish
3 Top the fudge cups & serve your dish

Once the fudge is set, roughly chop the peanuts. Combine the chocolate chips and 1 tablespoon of water in a bowl. Working in 30 second increments, microwave on high, carefully stirring in between, until melted and smooth. Remove the chilled fudge from the cupcake liners; transfer to a serving dish. Spoon the melted chocolate over each fudge cup and garnish with the chopped peanuts. Freeze at least 10 minutes, or until the chocolate is set. Keep in the refrigerator until ready to serve. Enjoy!

Tips from Home Chefs

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Peanut Butter Fudge Cups

Start the fudge
1 Start the fudge

Place the butter and brown sugar in a medium pot; add a pinch of salt. Cook on medium, whisking frequently, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Whisk in the cream (shaking the packet before opening), peanut butter spread, and tahini until melted and smooth.

2 Finish & set the fudge

Line 8 rounds of a cupcake tin with cupcake liners. In a large bowl, whisk together the powdered sugar and vanilla powder. Add the peanut butter mixture and stir to thoroughly combine. Divide the fudge among the prepared tins and spread into an even layer. Freeze about 30 minutes, or until chilled and firm.

Finish & set the fudge
Top the fudge cups & serve your dish
3 Top the fudge cups & serve your dish

Once the fudge is set, roughly chop the peanuts. Combine the chocolate chips and 1 tablespoon of water in a bowl. Working in 30 second increments, microwave on high, carefully stirring in between, until melted and smooth. Remove the chilled fudge from the cupcake liners; transfer to a serving dish. Spoon the melted chocolate over each fudge cup and garnish with the chopped peanuts. Freeze at least 10 minutes, or until the chocolate is set. Keep in the refrigerator until ready to serve. Enjoy!

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