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Chef Dad’s Italian Peanut Butter Cups

1 pkg. Pillsbury® Pie Crusts (found near the refrigerated cookie dough in your store)
1 Stick of Butter (at room temp)
4 oz. Cream Cheese (at room temp)
¾ Can of Sweetened Condensed Milk
3 Tbsp. Nutella® Italian Hazelnut Chocolate Spread
½ Cup Smooth Peanut Butter
1 Can of Whipped Chocolate Frosting (or you can use Buttercream or Cream Cheese frosting)
(2) 24 Slot Mini Cupcake Baking Pans
2” Round Dough Cutter
Cooking Spray

1)      Preheat oven to 375 degrees.
2)      Lightly spray your cupcake pans with cooking spray.  Remove both pie crusts from the box and lay one of them down at a time rolled out on your cutting board.  Use a 2” circular dough cutter to get up to 12 circles out of each crust.  Use any leftover pie dough to wad up in a ball to roll out and get a few more.  You should get a total of 20-24 pieces.  Put each circle in the cupcake pan pressing the bottom & edges against the tin.  Use a fork to poke the bottom of each crust to prevent ballooning during the baking process.  Bake the crusts side by side on the same shelf in the oven for about 10 minutes until they just start turning golden brown.  Remove and let cool completely.  Remove dough cups from the pan and set aside.
3)      In a stand mixer, combine butter & cream cheese then whip on medium high speed for 1 minute.  Turn off then add the sweetened condensed milk, Nutella and peanut butter.  Turn back on to medium speed until completely blended.
4)      Use a piping bag with a star tip to fill each crust then use another piping bag to top each of them off with the chocolate frosting.

Cooks Notes: If you don’t own a set of circular dough cutters, use an empty can.  Your yield might be a little less, but that’s OK.  Also, if you don’t own a piping bag, use a Ziploc bag and push the ingredients down into the bottom corner then snip off that corner with your scissors.