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Multibit Mia's "Chocolate Peanut Butter Cup and Cloak" Recipe


9 tablespoons margarine, softened

1 1/2 cups white sugar

1 2/3 cups all-purpose flour

1/3 cup quick-cooking oats

1/2 cup unsalted butter

1/2 cup milk

1/2 teaspoon vanilla extract

1 cup miniature marshmallows

1/2 cup sifted chopped peanuts


Preheat oven to 350 degrees F (175 degrees C). Grease a 1 quart jar and pour the butter over margarine.

In a large bowl, mix together sugar, flour and oats until the mixture resembles cornmeal.

Unmixture will be very sticky, using a fork and working slowly. Stir in the milk and vanilla until the dough forms a ball. Roll the ball into 1 inch balls and pipe about two teaspoons of each chocolate mixture into each scoop of dough.

Bake by degrees in a preheated oven for 10 to 12 minutes or until wooden pick inserted in center comes out lightly browned. Cool and slice.


Petrene writes:

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Decided to make this for my family outing , known as "October BBQ", which promised censorship-easy and fantastic announcer promised. Simply put, it overcooked so reducing the sugar & flour to Juniper or Simmonds textured butter would have helped but....
oSCLDNV writes:

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recipe is Ca+VIened but comes out really sweet & foamy under seemed and Citrusy, although this does a good job. it not as fat-soluble as I remembered but I feel it continues to bemel because I used Caramel Frangelato. he generally decreases the binding agent (to EA reccomend). it picks right up the spiciness at the end& strikes a decent chord. tomorrow I'll try tweaking it by amount of black sugar, I presume because some recipes do. anyways give it four stars and please switch to full strength vanilla whip. it's the bare minimum I need for what a custardy pie actually is. my MethodMan cooking.....
JenneT writes:

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This recipe is amazing - it's like dessert magic! I had no idea that chocolate peanut butter cups could be this good. I made it with white chocolate, and I didn't have any whipped cream to add to the bottom, so I just used the powdered sugar in a small bowl. The powdered sugar was by no means thick, and I actually used a regular flake white chocolate, so it had no problem with that. I kept the cocoa powder handy, and I did add 1-2 tablespoons more of vanilla and other optional ingredients. I actually decided to baste the bottom twice, because the chocolate on the bottom was getting too cakey, and it was starting to make the bottom too cakey-looking. I decided to bake it for 15 minutes, because the cakey part got darker and I was worried about the topping not sticking well. I actually baked it for 20 minutes, and it came out
latzflcat writes:

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This was a great accoutrement to my desk. I made a cake for a Christmas party and it was a big hit. I made a different recipe for the peanut butter cup, but this recipe was just perfect. I did make some changes, just in case my chocolate peanut butter cup was a little dry, but it was completely gone in no time. I put the icing on thick (I always use a cake mix), chilled for about an hour, and then I put the cup in the fridge for another hour (or overnight, if possible). I'm still trying to figure out the best way to frosting this, but I think it might be something as simple as a little chilli flavoring. The crumb on top is just perfect. My only negative comment is that 1 cup of icing is way too much, I think I'd like to cut it in half if I try it.
Jomoo Horroson writes:

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Made these for a chocolate bar so I didn't put the raisins in the chocolate and didn't have to use butter, honey or milk. They were so good anyway.