Ep 7 Peanut Butter Cauldrons

What’s better than peanut butter? Why, peanut butter and chocolate of course! You’ll enjoy both in this delicious Peanut Butter Cauldron recipe. Whip them up quickly in your Easy Bake Oven, or in a regular convection oven. Either will do the trick (and the treat.)

Elise has a mini muffin tray, and luckily, one of the individual cups fell out. So, she had just the right sized tin to place in the Easy Bake Oven. If you’re feeling daring, remove a single cup from your own mini muffin tin. Otherwise, feel free to use the mini muffin trays like we did in our Chocolate Cupcake recipe.

• 2 Tbsp and 1 tsp Peanut Butter

• 1 Tbsp and 1/3 tsp softened Butter

• 1 Tbsp and 1/3 tsp White Sugar

• 1 Tbsp and 1/3 tsp Packed Brown Sugar

• 1 1/4 tsp Milk

• 1/8 tsp Vanilla Extract (the kind without Beaver Butt…)

• 2 1/2 Tbsp and 2 tsp Flour

• 1/10 tsp Baking Powder

• Pinch of Salt

If baking in a conventional oven, set temp to 375 degrees F.

Cream together peanut butter, butter, white sugar and brown sugar until well blended. Beat in the egg, milk and vanilla one at a time.

Combine the flour, baking powder and salt. Stir into the creamed mixture.

Press dough into your mini muffin, like cups with little wells in it. You want to leave plenty of room for your frosting!

Make your favorite buttercream recipe and fill once your cookie cups have cooled. Top with your favorite sprinkles and enjoy!

Happy Haunting!