Peanut butter easter cups

42 Pieces

Ingredients

Quantity Ingredient
10 ounces REESE'S Peanut Butter Chips
5 teaspoons Shortening (not oil)
8 ounces Cream cheese; softened
½ cup Butter or margarine softened
3½ cup Powdered sugar
½ teaspoon Vanilla extract
Green food color
Red food color
Yellow food color
⅛ teaspoon Mint extract
⅛ teaspoon Almond extract
⅛ teaspoon Lemon extract

Directions

CREAMY PASTEL FONDANT

1. In microwave-safe bowl, place peanut butter chips and shortening.

Microwave at HIGH (100%) 1-½ minutes or until smooth when stirred.

Line small muffin cups (1-¾ 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 3-½ 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.

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