BUTTERSCOTCH PEANUT BUTTER CUPS RECIPES

Name: Peanut Butter Brownie Cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 1-1/2 dozen.
Ingredients: 1 package (21-1/2 ounces) fudge brownie mix; 15 to 18 miniature peanut butter cups

PEANUT BUTTER BROWNIE CUPS RECIPE: HOW TO MAKE IT

Peanut Butter Brownie Cups Recipe: How to Make It image

—Karen Presbrey, Pascoag, Rhode Island

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield about 1-1/2 dozen.

Number Of Ingredients 2

Ingredients

1 package (21-1/2 ounces) fudge brownie mix
15 to 18 miniature peanut butter cups

Steps:

Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full. , Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

5-INGREDIENT BUTTERSCOTCH PIE RECIPE - PILLSBURY.COM

5-Ingredient Butterscotch Pie Recipe - Pillsbury.com image

Step aside, pumpkin and apple pie! This easy butterscotch pie is your new favorite fall dessert. It’s so full of flavor, you might have a hard time believing you only need five ingredients to make it. But it really is that easy! Don’t forget that pretty drizzle of butterscotch sauce to finish it all off.

Provided by Pillsbury Kitchens

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 5

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
2 boxes (3.4 oz each) butterscotch instant pudding and pie filling mix
2 cups cold milk
2 cups frozen Cool Whip whipped topping, thawed (from 8-oz container)
1 tablespoon butterscotch topping

Steps:

Heat oven to 450°F. Make pie crust as directed on package for one-crust baked shell using 9-inch pie plate. Cool completely, about 30 minutes.
In large bowl, mix pudding mixes and milk; beat 2 minutes with whisk. Stir in 1 cup of the whipped topping; spoon into pie crust. Cover loosely, and refrigerate at least 2 hours until set.
To serve, spread remaining 1 cup whipped topping in center of pie, to within 1 inch from edge, and drizzle with butterscotch topping. Cut into slices. Store remaining pie in refrigerator.

Nutrition Facts : Calories 280 , CarbohydrateContent 43 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 24 g, TransFatContent 0 g

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PEANUT BUTTER BROWNIE CUPS RECIPE: HOW TO MAKE IT

—Karen Presbrey, Pascoag, Rhode Island
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Desserts
Calories per serving

Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full. , Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

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