Betty Crocker Cookie Cups Peanut Butter Fudge
14 oz $0.29/oz
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Betty Crocker Peanut Butter Fudge Cookie Cups, 14 oz
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Peanut Butter (Peanuts, Dextrose, Hydrogenated Canola and Cottonseed Oil, Salt), 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, Egg White
Warnings / Cautions
DO NOT EAT RAW COOKIE DOUGH Contains Wheat, Peanut, Soy, Milk and Egg Ingredients.
You will need: 1/2 stick (1/4 cup) butter, margarine or spread,* melted *If using spread, use one that has more than 50% vegetable oil. 1 tablespoon water Preparation: 1. Heat oven to 375 degreesF for shiny metal pan or 350 degreesF 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.
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