Peanut Butter Cup Christmas Trees 100 Days of Homemade Holiday
Step. 2 Beat the peanut butter and butter on medium in the bowl of a stand mixer fitted with a paddle attachment until smooth and creamy, about 2 minutes. With the mixer on low, gradually stir in the powdered sugar, graham cracker crumbs, vanilla extract and salt. Beat until well combined, about 1 minute. Step.
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First, heat the oven to 400 degrees F. Then, spray a 11 x 7 baking pan with non-stick spray generously. Set aside. Next, combine the butter and brown sugar in a medium saucepan and cook on medium heat for about 3 to 5 minutes, or until the butter melts and the mixture is very well combined.
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Beat in the egg and vanilla until well blended, about 1 minute. Stir in flour, baking soda, baking powder, and salt until a thick cookie dough forms. Transfer the dough to plastic wrap or waxed paper and chill for 30 minutes before baking. Place a rack in the upper third of the oven and preheat oven to 375°F.
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Step Two: Create the First Chocolate Layer. In 2 microwave-safe bowls melt the different almond barks in the microwave in 30-second intervals until the melted chocolate is smooth. Spoon a little bit of the chocolate in the bottom of each cupcake liner. I do half in white chocolate and half of the cups in chocolate.
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How to Make Peanut Butter Cup Christmas Trees. For each tree, you'll need: 1 Halloween sized Reese Peanut Butter Cup. 2 Mini Peanut Butter Cups (NOT Mini Reese Peanut Butter cups - They are way too small to make a proper sized tree. The foil wrapped ones I used were from the bulk store.) 1 Hershey's kiss.
Christmas Tree made from Reese's peanut butter cups and a Hershey kiss
Ingredients for our Peanut Butter Cup Christmas Candies: 1 package of graham crackers. 2 cups of creamy Planters® Peanut Butter. 3 cups of powdered sugar. 1 cup (2 sticks) of melted butter. Chocolate frosting: 1 cup of chocolate chips. 2 Tbsp (a good spoonful) creamy Planters® Peanut Butter. Planters® Peanut Butter can be found at Target stores.
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How to make these Christmas Peanut Butter Cups. FULL RECIPE BELOW. Place 18 cupcake liners in your cupcake tin. In a large bowl using an electric mixer combine the peanut butter and butter until well mixed. Add the vanilla extract and powdered sugar and mix until well combined.
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Instructions. Use an electric hand mixer and cream the softened butter, sugar, and brown sugar together in a bowl until smooth. Add the eggs and vanilla and mix until combined. Lastly, add in the peanut butter and mix until creamy. Next add the flour to the wet batter, 1/2 a cup at a time and mix until incorporated.
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Put another dot of icing and then add a chocolate chip on top. Squeeze your icing around the outside from the bottom ending at the top. Add your sprinkles on the icing. Then add your sprinkle star on the very top. Let that set for about 5 to 10 minutes. We also made medium white chocolate peanut butter cup Christmas trees decorating with green.
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8. Peanut Butter Cup Muddy Buddies. Aka puppy chow (heads up - not for actual puppies!). Muddy buddies or puppy chow is the perfect no-bake snack to put out during the holidays. It looks snow dusted and has mini Reese peanut butter cups mixed through it!
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This easy Peanut Butter Cup Hot Chocolate Cookie Cups recipe can be prepared in only 5 minutes using pull-apart cookie dough plus a few other fun ingredients. Welcome the cold weather with a festive bite-sized treat filled with mini Reese's cup candy, marshmallow bits, Christmas sprinkles, and the cutest candy cane handle.
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Prepare a 9 x 13 ' sheet pan by lining it with parchment paper. Make a hot water bath by filling a large pot halfway with water. Turn heat on high. While the water bath heats up, start your peanut butter filling. Combine peanut butter, salt, and butter in the 5 quart mixing bowl.
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Preheat oven to 375°F. (190 degrees C). Sift together the flour, salt, and baking soda. set aside. Note ingredients can be placed in a large mixing bowl and stirred with a whisk rather than sifting. In the bowl of your mixer cream together the butter, sugar, peanut butter, and brown sugar until fluffy.
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Instructions. Line a muffin tray with 10-12 cupcakes liners or silicon liners. In a small bowl, add peanut butter, confectioner's sugar and butter and stir well. If the butter is not soft enough you can pop this into the microwave for 10 seconds, set aside. Add the chocolate chips to a bowl and microwave in 30 second intervals, stir well in.
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Melt and Layer Chocolate: Melt almond bark in a microwave-safe bowl in 30-second intervals, stirring each time until smooth. Spoon a bit into each liner, spreading to cover the bottom and sides. Shape and Assemble: Roll the peanut butter mixture into balls, flatten into discs. Place one disc in each chocolate-lined cup.