STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Pleasing party pop' ems. I found this recipe in First magazine. I have not tried this recipe, but I'm posting it for safe keeping. When I make these I plan to make my macaroons, use natural peanut butter, sugar free chocolate chips and cool whip.”
READY IN:
11mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In food processor or blender, pulse macaroons 10 times, or until fine crumbs form. Press 2 1/2 tablespoons macaroon crumbs into each well of 12-cup mini muffin pan.
  2. In bowl, combine peanut butter, cream cheese and confectioners' sugar until blended; divide mixture evenly among macaroon cups. In microwave safe bowl, microwave heavy cream 15 seconds, or until heated; add bittersweet chocolate morsels. Let sit 1 minute; stir until smooth. Pour over peanut butter mixture.
  3. Chill 10 minutes, or until firm. Remove cups from pan. Spoon whipped topping into pastry bag fitted with star tip (Ateco #826); pipe on cups. Tops with raspberries.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: