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Betty Crocker Cookie Cups - Peanut Butter Fudge

Betty Crocker Cookie Cups - Peanut Butter Fudge - Front

About This Item


Ingredients

Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Brown Sugar, REESE'S Peanut Butter (peanuts, sugar, monoglycerides, peanut oil, salt, molasses, corn starch), Mini REESE'S PIECES Candies (sugar, partially defatted peanuts, hydrogenated vegetable oil [palm kernel and soybean], corn syrup, dextrose, palm kernel oil, artificial color [yellow 5 lake, yellow 6 lake, red 40 lake, blue 1 lake], salt, soy lecithin, resinous glaze, carnauba wax, artificial flavor, milk), Nonfat Milk, High Fructose Corn Syrup, Water, Hydrogenated Palm Kernel Oil. Contains 2% or less of: Palm Oil, Cocoa, Corn Starch, Corn Syrup, Buttermilk, Salt, Baking Soda, Whey, Butter, Cocoa Processed with Alkali, Sodium Alginate, Natural and Artificial Flavor, Mono and Diglycerides, Potassium Sorbate (preservative), Color Added.

Allergy Information

CONTAINS WHEAT, PEANUT, SOY AND MILK; MAY CONTAIN EGG INGREDIENTS.

Nutrition Facts

Serving Size
3 tbsp mix + topping (33g)
Amount Per Serving As Packaged Calories
130
% Daily Value
Total Fat  4g5%
Saturated Fat  2g10%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  115mg5%
Total Carbohydrate  22g8%
Dietary Fiber  < 1g3%
Sugars  14g
Incl. 14g Added Sugars  27%
Protein  2g
Iron  0.6mg4%
Not a significant source of Vitamin D, Calcium, and Potassium

Prep Instructions

You will need:
1/2 Stick (1/4 Cup) Butter, Margarine or Spread,* Melted
1 Tablespoon Water
*If using spread, use one that has more than 60% vegetable oil.
Instructions:
1. Heat oven to 375°F for shiny metal pan or 350°F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. Place Fudge pouch in bowl of hot water (do not microwave pouch); set aside.
2. Stir Cookie Mix, melted butter and water until very well blended. Drop dough by rounded tablespoonfuls into each cup; press to flatten.
3. Bake 12 minutes (edges will not brown). Using a spoon, press down center of cookie to create a well.
CAUTION: Pan and cookie will be hot. COOL COMPLETELY.
4. Squeeze fudge pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each cookie cup; spread.
5. Top with Mini REESE’S PIECES candies. Store in airtight container.
High Altitude (3500-6500 ft): Bake 13 minutes.