Enjoy a fun new twist on peanut butter cups that’s safe for those challenged by dysphagia! This rich, easy-to-make dessert meets IDDSI Levels 4-7.
INGREDIENTS
| 1 SERVING | 8 SERVINGS | 16 SERVINGS | |
| Peanut butter, creamy | 2 tsp | 6 Tbsp | 3/4 cup |
| Butter, softened | 1/2 tsp | 1 Tbsp + 1 tsp | 2 Tbsp + 2 tsp |
| Powdered sugar | 1 tsp | 2 Tbsp + 2 tsp | 1/3 cup |
| THICK & EASY® Texture-Modified Bread & Dessert Mix Item: 118519 |
1 1/2 Tbsp | 3/4 cup | 1 1/2 cups |
| Vegetable oil | 3/4 tsp | 2 Tbsp | 1/4 cup |
| Water, hot | 2 Tbsp | 1 cup | 2 cups |
| Vanilla extract | 1 drop | 1/4 tsp | 1/2 tsp |
| Fudge topping | 2 tsp | 1/3 cup (1 tsp per cookie) | 2/3 cup (1 tsp per cookie) |
DIRECTIONS
- Combine vegetable oil and THICK & EASY® Pureed Bread & Dessert Mix in a bowl. Stir until mixture resembles wet sand.
- Add vanilla extract to hot water and add to bread mix, stirring briskly until mixture starts to thicken.
- Cover and chill or let sit at room temperature until mixture is cooled.
- Cream together peanut butter, softened butter, and powdered sugar until well mixed.
- Add to cooled bread mixture and blend until thoroughly combined (about 30 seconds). (An electric mixer works well for this step.)
- Portion into balls using #40 scoop and press balls into mini muffin pan.
- Use a teaspoon to make an indent in the center of each cookie up.
- Portion 1 tsp of fudge sauce into each cookie cup.
- Refrigerate at least 30 minutes or until set.
- Portion 2 cookies per serving.
SERVING OPTION
- Try using other fillings in place of fudge topping, such as peanut butter mouse, caramel syrup, or seedless jam or jelly.
NUTRITION INFORMATION
Serving Size: 2 cookies
Calories: 210
Total Fat: 13g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 5mg
Sodium: 150mg
Total Carbohydrates: 21g
Dietary Fiber: 1g
Total Sugars: 11g
Added Sugars: 2g
Protein: 5g
Vitamin D: 0mg (0% DV)
Calcium: 10mg (0% DV)
Iron: .3mg (0% DV)
Potassium: 0mg (0% DV)