Low Carb Peanut Butter Cup Squares

Submitted by 89240

"These taste similar to a reeses peanut butter cup, but not quite the same. I wouldn't reccomend using "natural" peanut butter because it changes the taste. I use creamy peanut butter such as jif or peter pan, which has some sugar in it, but not much. The almond meal/flour is just ground up almonds, i make it myself and keep it in the freezer, it can go rancid if not refrigerated."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 8

ingredients

• 56.69 g baker unsweetened chocolate, melted
• 177.44-236.59 ml Splenda sugar substitute, depending on desired sweetness
• 9.85 ml peanut butter
• 14.79 ml unsalted butter
• 59.14 ml creamy peanut butter
• 29.58 ml almond meal or 29.58 ml almond flour
• 29.58 ml Splenda sugar substitute
• 0.25 ml salt

directions

1. Butter a small square pan, the pan size depends on how thick you want them to be but it needs to be pretty small.
2. Even in a very small pan, these still come out quite thin, if you prefer them thicker, just double all the ingredients.
3. Mix the melted chocolate, splenda, butter, and 2 teaspoons peanut butter until smooth.
4. Spread half of the mixture into the bottom of buttered pan.
5. Put the pan into the freezer.
6. While it's freezing, mix together the peanut butter, almond meal/flour, salt, and the 2 tablespoons splenda.
7. After the chocolate hardens in the freezer, take it out and spread the peanut butter on top.
8. Put the pan back into the freezer for about 3-4 minutes, until the peanut butter layer is semi-firm.
9. Spread the remaining chocolate on top and put in the freezer until set.
10. Cut into small squares and store in the refrigerator.

Reviews

[Shannon Cooks]

Satisfied my craving for Reeses! Make sure that you melt the chocolate and splenda together until it is liquid, otherwise it is impossible to spread in the pan. I doubled the recipe too. Much more substantial and fulfilling that way.

 

[mary lacy]

These are really very good. Followed the recipe exactly the first time. Now I add a splash of sugar free vanilla coffee syrup to the PB mixture. I use a candy tray (makes about 12/tray) and use the back of a silver spoon to create divets in the first layer of chocolate to make it easier to spread in the PB mixture. They look real pretty in a candy dish too, but never last longer than a day before DH and I gobble them up.