Have you started your Christmas baking yet? Mmmm! I can smell the wonderful aromas already….chocolate…..yeast breads…..peanut butter…..cranberries! I’ve done a little bit of baking, but not a lot. I think that this next week will bring more goodies from my kitchen and more calories into my family’s bodies! I normally make chocolate covered peanut butter balls each Christmas, but they can take a lot of time to make. I came across this recipe the other day in the flier of one of our local grocery stores. The peanut butter filling is very similar to the recipe I use for my peanut butter balls, so I thought I’d give it a try. So much yummy goodness!! These are perfect for an office party or a family holiday gathering. And since it is Christmas, the calories don’t count!
2 c. peanut butter
2 sticks butter, softened
3 c. confectioner’s sugar
1 box fudge brownie mix
1/4 c. water
2/3 c. oil
1 pkg. semi-sweet chocolate chips
2 tbsp. shortening
about 1 cup crushed peanut brittle
Combine peanut butter and butter with a mixer until completely blended and smooth. Add confectioners sugar and continue mixing until well blended. Filling should resemble cookie dough. Cover and refrigerate until ready to use.
Combine brownie mix with water, oil, and eggs. Mix well by hand. Spray oil in muffin tins and pour 1 tbsp of brownie batter into each cup. Bake at 350 degrees about 8 minutes or until toothpick comes out clean. Let cool in pan about 5 minutes and then cool completely on wire racks.
Melt shortening and chocolate chips in saucepan over low heat. Stir until melted and smooth. Let cool while assembling treats.
To assemble: scoop about 1 tbsp. of peanut butter mixture and spread it on a brownie. Drizzle about 1 tbsp. of chocolate over the peanut butter mixture. Sprinkle crushed peanut brittle over the chocolate. Refrigerate about 15 minutes to let chocolate set.
Makes about 45 treats.