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:

Quickview
1945k Calories
36g Protein
28g Total Fat
390g Carbs
24% Health Score
Limit These
Calories
1945k
97%

Fat
28g
43%

  Saturated Fat
8g
51%

Carbohydrates
390g
130%

  Sugar
237g
264%

Cholesterol
618mg
206%

Sodium
3367mg
146%

Get Enough Of These
Protein
36g
73%

Vitamin B1
1mg
102%

Vitamin B2
1mg
98%

Iron
16mg
94%

Phosphorus
880mg
88%

Selenium
57µg
82%

Folate
303µg
76%

Manganese
1mg
69%

Vitamin B3
13mg
67%

Calcium
441mg
44%

Vitamin B5
3mg
31%

Vitamin B12
1µg
25%

Zinc
3mg
23%

Copper
0.45mg
23%

Magnesium
88mg
22%

Potassium
707mg
20%

Vitamin A
943IU
19%

Vitamin B6
0.37mg
19%

Fiber
4g
16%

Vitamin E
2mg
15%

Vitamin D
1µg
12%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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