I knew I had this jar of Dark Chocolate Peanut Butter Spread in my pantry when I went to the store the other day and saw these mini Twix bars. I wanted to marry the two so I befriended the Twix and brought them home while I pondered their compatibility.
I decided to go with mini tarts. Mostly because with a bunch of teens around quite frequently it’s a good idea to have snacks they can pop in their mouths. That lessens my odds of too much food ending up on my floor.
So I took out the mini muffin tins and started by making pastry cups. I wanted something that wouldn’t take away from all the other flavors I was adding, so I went with a simple cream cheese pastry. I mixed up the dough, chilled it, divided it into greased cups, tamped it down, baked it and tamped the centers down again. Cool and remove.
Meanwhile, I mixed the Dark Chocolate Peanut Butter spread with some milk and powdered sugar. You can spoon this into cooled shells, but I put it into a baggie, snipped the corner and piped in. I topped each little cup with a piece os a Twix and called my
Peanut Butter Twix Cups
Peanut Butter Twix Cups
Ingredients: (makes 48 minis)
1 stick butter, softened
1 stick margarine, softened
8 ounces cream cheese, softened
2 cups flour
2 cups powdered sugar
6 TBSP milk
6 TBSP Dark Chocolate Peanut Butter Spread
16 mini twix bars, each cut into 3 pieces
*Beat the butter, margarine and cream cheese until smooth. Mix in the flour until all is incorporated and it forms a dough. Flatten, wrap in plastic wrap and put into the refrigerator for at least an hour.
*Preheat oven to 325 degrees. Spray 48 mini muffin cups with no-stick spray.
*Cut the dough in 4 pieces and work with one piece at a time, leaving the others in the refrigerator.
*Break each dough piece into 12 approximately equal sized pieces. Put one into each mini muffin cup and press down and out to conform to the shape of the cup.
*Bake for 25 minutes.
*While the cups are baking, mix the powdered sugar, chocolate peanut butter spread and milk together until smooth. Put this mixture into a baggie for piping or leave in the bowl for spooning.
*Remove pastry cups from oven and immediately tamp down the centers with the bottom of a wooden spoon, so the pastries resemble cups. Allow to cool for 15 minutes, then run a knife around the edges and remove to a plate.
*Pipe or spoon the powdered sugar mixture into the pastry cups. Top each one with a piece of Twix.