This cute, kid-friendly Reindeer Peanut Butter Cup Recipe is sure to fly off the plate.
- 2 miniature peanut butter cups (per reindeer)
- Chocolate frosting or melted chocolate
- 1 thin strip from green Fruit Roll-Ups
- 2 (1/4 or 3/8 inch) candy eyes (can be purchased at craft stores, cake decorating stores and online)
- 3 Tootsie Roll Midgees (or use larger Tootsie Rolls)
- 1 red milk chocolate M&M
- Rolling pin (optional)
- Kitchen shears, pizza wheel and/or knife
- Small leaf-shaped cookie cutter (optional)
- Round cookie cutter the size of the bottom of the peanut butter cups (optional)
- Unwrap miniature peanut butter cups, removing the foil and the paper cup.
- Set one peanut butter cup, wide end down on your table. Put a small dab of frosting or chocolate on top of that cup.
- Set another cup on its side on top of the frosting/chocolate.
- Cut thin strips from the green Fruit Roll-Ups. Wrap one strip around the middle of the stacked peanut butter cups.
- Use a small dab of frosting or chocolate to attach two eyes to the top of the stacked cups (see photo).
- Unwrap Tootsie Rolls. Flatten them. If needed, you can heat them up in the microwave for a few seconds, just to soften them. You can use your fingers to flatten them, but a rolling pin works well too.
- Cut two antlers using kitchen shears, a knife, or a leaf shaped cookie cutter. Trim if using a leaf cutter.
- Cut a circle out of a Tootsie Roll using kitchen shears or a round cutter, making it the same size as the narrow end of a peanut butter cup. Use frosting or chocolate to attach the round piece of Tootsie Roll to the narrow end of the peanut butter cup.
- Attach the antlers to the back of the cup and add a red milk chocolate M&M nose on top of the Tootsie Roll round, using chocolate or frosting to adhere.
Reindeer Peanut Butter Cup Recipe c/o Country Woman’s featured blogger Beth of Hungry Happenings.
To read more about Beth and her blog, check out our blog and crafter spotlight.
Reindeer Peanut Butter Cup Recipe photos by Beth Jackson Klosterboer.