Chocolate PB Bites
Prep Time 45 mins
Cook Time 8 mins
Serves 32
Difficulty N/A
Ingredients
- Crust:
- 2/3 cup (150 mL) Robin Hood® Original All Purpose Flour
- 1 tbsp (15 mL) icing sugar
- 1 tbsp (15 mL) cocoa powder
- 1 pinch salt
- 3 tbsp (45 mL) All Vegetable Shortening
- Filling:
- 1 cup (250 mL) Jif® Creamy Peanut Butter
- 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
- Topping:
- 2/3 cups (150 mL) Smucker's® Magic Shell® Chocolate Flavoured Topping
- 1/4 cup (50 mL) chopped peanuts
- 32 mini muffin paper cups
Directions
Step 1:
Preheat oven to 350°F (180°C). Line mini muffin cups with paper cups.
Step 2:
Crust: Blend, in a medium bowl, flour, icing sugar, cocoa powder, and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Press 1 tsp (5 mL) of crust mixture into the bottom of each prepared muffin cup.
Step 3:
Bake in preheated oven for 8 minutes. Cool.
Step 4:
Filling: Whip, using an electric mixer, peanut butter until light and creamy, about 2 minutes. Beat in sweetened condensed milk.
Step 5:
Top crust with slightly less than 1 tbsp (15 mL) of peanut butter mixture.
Step 6:
Topping: Squeeze chocolate topping over peanut butter mixture and sprinkle with chopped peanuts. Freeze 2 hours or until firm. Serve frozen.