Peanut Butter Baskets
Peanut Butter Baskets is a hor d'oeuvre that serves 30. One serving contains 1945 calories, 36g of protein, and 28g of fat. For $3.64 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 258 would say it hit the spot. This recipe from Taste of Home requires milk, gumdrops, salt, and egg. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a great spoonacular score of 88%. If you like this recipe, take a look at these similar recipes: Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups, Baked Peanut Butter Banana Donuts with Chocolate Peanut Butter Glaze (Gluten Free + Vegan), and Betty Crocker Reese’s® Peanut Butter & Chocolate Chunk Snack Cakes with Peanut Butter Frosting.
Servings: 30
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 teaspoon baking soda
1/2 cup packed brown sugar
3/4 cup creamy peanut butter
1 egg
1-1/3 cups all-purpose flour
30 green gumdrops
60 cake decorator candy flowers
2 tablespoons milk
30 miniature peanut butter cups, halved
1/2 teaspoon salt
1/2 cup shortening
3/4 cup sugar, divided
1 teaspoon vanilla extract
Equipment:
bowl
baking sheet
oven
Cooking instruction summary:
Directions Flatten the gumdrops; cut into small leaf shapes and set aside. In a bowl, cream peanut butter, shortening, 1/2 cup sugar and brown sugar. Add the egg, milk and vanilla; mix well. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Shape into 1-in. balls. Roll in remaining sugar; place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove from the oven and immediately lightly press one peanut butter cup cut side down into each cookie to form a basket. Press a candy flower onto cookie so it appears as if a flower is coming out of the basket; press gumdrop leaves next to flowers. Cool on wire racks. Yield: about 5 dozen. Originally published as Peanut Butter Baskets in Taste of HomeApril/May 1997, p33 Print Add to Recipe Box Email a Friend
Step by step:
1. Flatten the gumdrops; cut into small leaf shapes and set aside. In a bowl, cream peanut butter, shortening, 1/2 cup sugar and brown sugar.
2. Add the egg, milk and vanilla; mix well.
3. Combine the flour, baking soda and salt; add to the creamed mixture and mix well.
4. Shape into 1-in. balls.
5. Roll in remaining sugar; place on ungreased baking sheets.
6. Bake at 350° for 10-12 minutes or until lightly browned.
7. Remove from the oven and immediately lightly press one peanut butter cup cut side down into each cookie to form a basket. Press a candy flower onto cookie so it appears as if a flower is coming out of the basket; press gumdrop leaves next to flowers. Cool on wire racks.
Nutrition Information:
covered percent of daily need
