Recipe number 47809 is

Peanut Butter Easter Cups



The ingredients are:
10 oz REESE'S Peanut Butter Chips 5 tsp Shortening (not oil) MMMMMCREAMY PASTEL FONDANT 8 oz Cream cheese, softened 1/2 cup Butter or margarine - softened 3 1/2 cup Powdered sugar 1/2 tsp Vanilla extract Green food color Red food color Yellow food color 1/8 tsp Mint extract 1/8 tsp Almond extract 1/8 tsp Lemon extract

The recipe yield is:
42 Pieces

Info:
1. In microwave-safe bowl, place peanut butter chips and shortening. Microwave at HIGH (100%) 1-1/2 minutes or until smooth when stirred. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups. 2. With narrow pastry brush, thickly and evenly coat inside pleated surface and bottom of each paper cup with peanut butter mixture. Refrigerate coated cups 10 minutes; recoat any thin spots. Repeat procedure, coating twelve cups at a time. (If necessary, microwave peanut butter mixture 30 seconds to thin.) Tightly cover cups; refrigerate until firm. 3. Fill each cup with desired color CREAMY PASTEL FONDANT; decorate as desired. Cover; refrigerate at least one hour. Carefully peel paper from each cup. Store in refrigerator. About 3-1/2 dozen. CREAMY PASTEL FONDANT: In large bowl of electric mixer, beat cream cheese and butter until smooth and well blended. Gradually add powdered sugar and vanilla. Divide mixture into three parts. Mix 1 to 2 drops green food color and mint extract into one part, red food color and almond extract into second part, and yellow food color and lemon extract into third part. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias.

Note:
Holiday; Candies



free recipes home