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INGREDIENTS
Crust:
1/4 cup chunky peanut butter
3 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
1-1/2 tablespoons corn syrup
1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons cold water
Cooking spray
Filling:
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter
3 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
1 large egg
2 teaspoons powdered sugar
INSTRUCTIONS
Preheat oven to 350 degrees.
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. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
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. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. 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. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.
YIELD: 2 dozen (serving size: 1 cup)
NUTRITIONAL INFO
calories: 92 carbohydrates: 14.6 g cholesterol: 13 mg fat: 3.4 g sodium: 48 mg protein: 1.7 g calcium: 13 mg iron: 0.6 mg fiber: 0.5 g
2 points each
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