I made these for my myself, and my husband who has a big sweet tooth... andwe both have Diabetes. They are very quick and easy to make,and low on the carbs and sugar. Enjoy. ;)
2 Baking chocolate, unsweetened, squares 1/4 stick of butter 1 Square of Confectioner's coating, or Almond Bark (Vanilla Flavored) 1/8 cup of Cool Whip 2 tablespoons of Smart Balance, Natural Peanut Butter with Flax Oil, Chunky (or a peanut butter of your choice)
Preparation 1. Put the chocolate, confectioner's coating, and butter in a microwave safe bowl, and nuke for 2 minutes. 2. Add the whipping cream to the chocolate, and mix nicely. 3. Use a silicon muffin mold, for ease of release, or a silicon candy mold, or a regular muffin paper cups you can sit atop of a baking sheet, in the freezer. Use a spoon, and coat the bottom of the muffin cups with chocolate, and cool for maybe 5 minutes in the freezer. Put a teaspoon of peanut butter in each cup, atop the hardened chocolate, and spread nicely. Then pour chocolate over the top, with a spoon, until you've covered every chocolate cup. Put in the freezer for 30 min to an hour.
Makes 6 large peanut butter cups, or you can use mini muffin molds to reduce the carb count, and make more servings.
I Love the taste of Reese’s peanut butter cups, and reserve themto 1/2 of a peanut butter egg at Easter!!!
I will buy these ingredients and make them for a treat!!! Thanks Lizmari!! How Yummy!
When I read your status and saw that you were enjoying peanut butter cups, I must admit I was a bit intrigued and concerned all at once! Since I have a sweet tooth and am a diabetic, this recipe is great! Thanks so much!
Yeah, I don’t know why… but one of those blocks of almond bark tastes extremely sweet… as if it had tons and tons of sugar, but it only has 18 grams of carb. So when I use it in place of sweetener, or real sugar, I end up with a good taste, and lesser carbs. It’s not exactly a health food… lol but hey, every once in a while… we can have our naughty thing.
Elaine, I use cool whip… It’s got this nice texture to it, but you could probably try whipping cream. Cool Whip just has less calories, and almost nothing, really. lol
Yeah, Gerri… And as much as I love my Stevia, and such, I found the almond bark to be really nice as far as smoothness, and sweetness, without too many carbs. It’s not gritty, or anything, like stevia is when I use it… and no bitter taste. It’s not 0 carb, but man, I’ll take 7 for that nice taste, any day. lol
I try to avoid artificial sweeteners, but for some things like this FiberFit liquid Splenda works very well & mixes in easily. Stevia is tricky for baking because oven heat seems to diminish the sweetness some. I’ve ended up with things that are too sweet or not sweet enough attempting to get the amount right.
