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Chyrel's
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Recipe By : Adapted from Cherri 's recipe-Low Carb Cafe
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Candies Ingredients: Chocolate Layer 2 ounces unsweetened baking chocolate squares 4 tablespoons butter 2 tablespoons heavy cream 1/2 teaspoon vanilla 5 packets splenda Peanut Butter Filling 1/2 cup Adams Natural Peanut Butter 1/4 cup cream cheese 2 tablespoons heavy cream 1 packet splenda Method: Chocolate Layer: Melt chocolate and butter together over low heat. Remove from heat. Add cream, vanilla extract and sweetener. Set aside. Peanut Butter Filling: Mix all ingredients until creamy and set aside. Line a small pan with saran wrap or Pam spray 12 mini muffin tins. Pour half of the chocolate mixture into the pan and cool until firm (about 1 minutes). Top with peanut butter filling {For the muffin tins I put the filling in a piping bag with no tip, piped into the muffin tin & then smoothed flat} and remaining chocolate. Chill and cut into squares or carefully remove from muffin tins. Store covered in the fridge Makes 12 servings @ 3.3 minus 0.7 grams fiber= 2.6 carbs & 4.3 grams Protein for each candy. * NOTE When removing from muffin tins, gently run a knife around the edge & they lift right out. I put mine in the freezer to harden . |