Monday, July 6, 2009

Fillo Peanut Butter Cups

This recipe was in my May 5th issue of Woman's Day. The Fillo Peanut Butter Cups are so simple and I can't wait to make them next year for my church's annual Ladies' Tea. Give me something chocolate over a cucumber finger sandwich any day!! ;-)

Of course, I don't think I'll be able to wait until next spring to make them... I'll have to have my own tea party!


1 box (1.9 oz) mini fillo shells (15 in box)
15 miniature peanut butter cups (from a 12 oz bag)
1 can (7 oz) whipped light cream

Heat oven to 350 degrees F. Line a rimmed baking sheet with foil. Place fillo shells on baking sheet.

Place a peanut butter cup in each shell. Bake 5 minutes until chocolate softens.

With small metal spatula or knife, flatten and even out chocolate in fillo cup. Let stand at room temperature until cooled.

Top each filled cup with whipped cream. Sprinkle with chopped salted peanuts, if desired.

The magazine also suggested a few variations: such as using Rolos or chopped Andes candies. Mmmm...I'm sure you could come up with some others!

Recommend: YES

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Melissa said...

Oh, that looks so good and so easy!

Melissa said...

Those still look good. :)

I stopped back to let you know that I tagged you at my blog:

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