Peanut Butter-Fudge Cups

Ingredients

• 0.7 cup brown sugar packed
• 3 tablespoons brown sugar 
• 1 tablespoon butter 
• 2 tablespoons butter chilled cut into small pieces
• 1.5 tablespoons plus 
• 1 large eggs 
• 1 cup flour all-purpose
• 2 tablespoons flour all-purpose
• 3 tablespoons milk 1% low-fat
• 0.3 cup chunky peanut butter 
• 2 teaspoons powdered sugar 
• 0.1 teaspoon salt 
• 2 tablespoons semi chocolate chips 
• 2 tablespoons cocoa unsweetened
• 3 tablespoons water cold

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
3. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
5. Shape mixture into 24 balls.
6. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
7. To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently.
8. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups.
9. Bake at 350 for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups.
10. Remove cups from pan; cool completely on wire rack.
11. Sprinkle with powdered sugar.