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Old 12-23-2010, 06:28 PM   #121
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I will increase the butter next time. Thanks Jennifer!!! And the taste is great!!! Just a bit falling apart when I eat it, so that is something I can handle. I made it for me and me only!! DD asked what it was when she saw it in the fridge and when I told her it had coconut as well as pecans she immediately put it back. See, I know how to keep stuff all to myself!! LOL.
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Old 12-23-2010, 06:37 PM   #122
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Thanks, Dawn. I'll continue to use 1/2 cup butter. I the recipe as is, and don't want to change a thing.
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Old 12-24-2010, 06:54 PM   #123
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I made this -- again! and I doubled it this time! good thing, too; non-lcing dh ate about 1/4th of one recipe! Thanks again for sharing!
Just a quick note: I also had my first batch to get very hard. I use whey protein isolate unflavored. This second batch I reduced the coconut to 1 cup and added 1/8 c peanut flour and 1/8 c of poly d.....it is perfect! Best to all in the coming year! dianne
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Old 12-26-2010, 07:09 PM   #124
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Whoknew, sounds like you have a really nice variation there! Thanks for posting.
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Old 01-16-2011, 03:42 PM   #125
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I have just made this with 1/2 cup of butter as in the original recipe and see the excess on top. But I will report when it is hardened and I try it later. It is delicious warm so expect it to be just as tasty when it hardens. I cannot wait!! I originally tried this with the reduced butter and am excited to see how it turns out with more!! I love butter!!!

I see the butter is being reabsorbed. Yay!!! My fudgey squares turned out great!!!!

Last edited by dawnyama; 01-16-2011 at 04:31 PM..
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Old 01-17-2011, 07:56 AM   #126
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Dawn...I had problems in the beginning with the butter seperating. Not any longer, though. I think I was cooking it at too high a temperature.
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Old 01-17-2011, 11:34 AM   #127
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Pam, when I make this again, I'll keep that in mind. Thanks. Dawn, glad they still worked out!
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Old 01-17-2011, 01:11 PM   #128
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Dawn...I had problems in the beginning with the butter seperating. Not any longer, though. I think I was cooking it at too high a temperature.
I made this and THEN looked at all the notes!!! And I have even made it once before! I had no trouble with my mix separating even though I was adding in my almond butter on the stovetop with the burner on. But it was on a low heat. I guess with the different ingredients and brands we all use those would be variable enough to get different results. I am glad it turned out OK--these are fantastic!!!! The first time I made these with less butter and they were a bit crumbly...not too bad, still tasting great!! With more butter, they are not crumbly and are still great!!! So if you do want to save on calories you can use less butter.
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Old 02-19-2011, 11:14 AM   #129
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FUDGEY PEANUT BUTTER COCONUT SQUARES
These sweet fudge-like squares are very rich but quite low in carbs. They may be frozen or refrigerated. I prefer them frozen, but if using chocolate chips, they would be better refrigerated, as the chips would freeze too hard and one would not taste them so well.

1/3 cup granulated erythritol
1/4 cup whipping cream or evaporated milk
1 Splenda Quick Pack or equivalent to taste
(1 Splenda Quick Pack = 1 cup Splenda Granular)
1/2 cup butter
1/2 cup smooth peanut butter (sugar free, salted is fine)
1 1/2 cups unsweetened, medium dessicated coconut
1 cup vanilla whey protein powder
1/3 cup chopped walnuts or pecans
1/2 cup sugar free chocolate chips, OR 70% Lindt Bar, chopped (optional)

In double boiler or in heavy-bottomed saucepan, combine erythritol, cream, Splenda and butter. Over medium heat, stir mixture until very hot and erythritol has dissolved. Stir in peanut butter until incorporated. Then add coconut, vanilla whey protein powder, chopped nuts of choice and chocolate chips, if using. Stir well and turn out into an 8 x 8-inch square glass dish. Freeze and later when set, refrigerate, if desired.

Nutritional Analysis: 25 squares, 1 square: (analysis with Splenda Quick Pack - liquid Splenda would also work here)
131.5 calories; 4.0 g protein; 11.7 g fat; 1.7 g carbs

An aside - a credit to Kevin: It was that time of the month and Kevin's delicious-looking "No Bake Chocolate Cookies" beckoned, but I try to avoid chocolate at those times because of the risk of migraines - so this recipe was inspired as a result of his creation. Thank you, Kevin.
I made this recipe today and I think I ironed out the bugs. The problem was some of us had the butter separating.

Basically after letting the erythritol, cream, sucralose and butter melt in the pan on low medium heat (not too hot), I set it aside to cool for 2 minutes. While it was cooling I softened the peanut butter in a small bowl in the microwave oven 1 minute. Stir the softened peanut butter into the slightly cooled butter mixture and then add the whey protein and remaining ingredients. Perfect!
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Old 02-19-2011, 11:34 AM   #130
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Jennifer, you know how much I LOVE this recipe! Mmm, mmm, mmm..it's time to make it again.
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Old 02-19-2011, 12:03 PM   #131
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ROFL Pam. It is good isn't it? I don't know how the heck I came by this recipe, but I believe I simply stood at stove and started adding stuff to the pan. I must have been in the mood for a sweet fix and watch out world when that happens!!
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Old 02-20-2011, 06:23 AM   #132
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i had horrible butter separation issues when i tried using erythritol in the infamous peanut butter fudge.
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Old 02-20-2011, 08:09 AM   #133
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subscribing for when I can trust myself to not eat the whole recipe in one sitting--thanks Jennifer for the recipe--love all your recipes!!!! Still trying to get the holiday pounds back off!!! geez!!!

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Old 02-27-2011, 03:36 PM   #134
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Don't worry, Jeanne, I'm in the same boat. I put on 5 lbs, finally got 2 of them off. It takes a while. This happens every single year and mainly because at the parties I start to indulge in regular desserts and chocolate. I never learn! Thanks for your kind words.
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Old 05-18-2011, 11:38 AM   #135
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OMG!! I am still in love with these I do the same Jeanne. Hard not to have the whole stinking thing. These are just awesome!!

Last edited by dawnyama; 05-18-2011 at 11:39 AM..
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Old 05-18-2011, 05:32 PM   #136
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Dawn, you are too funny! Glad you like these.
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Old 05-19-2011, 06:16 AM   #137
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Originally Posted by dawnyama View Post
OMG!! I am still in love with these I do the same Jeanne. Hard not to have the whole stinking thing. These are just awesome!!
Ditto
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Old 05-20-2011, 05:57 AM   #138
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Pam, I guess this should be an occasional treat then. I stick it in my coldest freezer and that means I can't just eat it like that whenever - it is too hard on my teeth!
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Old 05-20-2011, 11:16 AM   #139
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i made these - they are yummy! BUT ... :blush: i forgot to add the protein powder! d'oh! they still turned out really delicious tho, just sayin. thank you for this recipe, it's going into the "delectable" file
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Old 05-20-2011, 04:08 PM   #140
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Oh dear - glad you still liked it!
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Old 05-22-2011, 11:16 AM   #141
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Pam, I guess this should be an occasional treat then. I stick it in my coldest freezer and that means I can't just eat it like that whenever - it is too hard on my teeth!
Hey, Jennifer...freezing them wouldn't stop me if I got a craving . I'd take a couple out of the freezer then "nuke" them for a few seconds in the microwave. I can't thank you enough for sharing your recipe!!!
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Old 05-22-2011, 05:50 PM   #142
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Haha, I found some in the freezer today and that's exactly what I did, Pam. You're welcome. I love sharing recipes.
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Old 05-23-2011, 07:45 PM   #143
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marking. think I'll use the homemade choc chips from a previous thread. Can't wait, but portion control will be a huge issue.
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Old 08-20-2011, 07:38 AM   #144
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Bumping so I may make these again!!! Still in love with these gems. Thanks again Jennifer!!
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Old 08-20-2011, 08:18 AM   #145
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That is so great, Dawn. Because of reactions like yours, I'm sticking the recipe in my new gluten-free and low-carb cookbook.
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Old 08-20-2011, 10:02 AM   #146
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OMG, Jennifer. This fudge is very similar to a candy flavor I've loved for years! So I'm sure I'd like this and just printed it out to try! Major difference is mine incorporates a maple flavor also and has no chocolate. I always liked this toasted coconut candy department stores used to sell, as it wasn't too sweet for me. You know I'm not so into sweets. Here's the candy I do: Peanutty Coconut Candy « Buttoni's Low Carb Recipes
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Old 08-20-2011, 12:39 PM   #147
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Quote:
Originally Posted by Pam View Post
Hey, Jennifer...freezing them wouldn't stop me if I got a craving . I'd take a couple out of the freezer then "nuke" them for a few seconds in the microwave. I can't thank you enough for sharing your recipe!!!
Quote:
Originally Posted by Jennifer Eloff View Post
Haha, I found some in the freezer today and that's exactly what I did, Pam. You're welcome. I love sharing recipes.
IF I have them in my freezer, I don't even nuke them! Just take them out & eat them. Doesn't seem to bother my teeth.
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Old 08-20-2011, 12:47 PM   #148
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Marking my place. WOW can't wait to make these.
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Old 08-20-2011, 06:50 PM   #149
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That sounds yummy too, Peggy. This recipe just happened, I think, when I wanted something sweet - just like you said in your post.

Billie!!

CatsforTexas - hope you like it too. Please find the spot where I perfected the recipe. Wait a minute. I'll go get it and post it again - 'cos it wasn't exactly perfect as written in the very beginning of this thread.
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Old 08-20-2011, 06:54 PM   #150
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Corrected Recipe

FUDGEY PEANUT BUTTER COCONUT SQUARES
These sweet, fudge-like squares are very rich but quite low in carbs.

1/2 cup granulated erythritol (125 mL)
Liquid sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
1/2 cup butter (125 mL)
1/4 cup whipping cream (60 mL)
1/2 cup smooth peanut butter (125 mL)
(sugar free, salted is fine)
1 1/2 cups desiccated coconut (375 mL)
(unsweetened)
1 cup vanilla whey protein (250 mL)
1/3 cup chopped walnuts or pecans (75 mL)
1/2 cup sugar free chocolate chips, OR (125 mL)
chopped 70% Lindt bar (may contain gluten) (optional)

In double boiler or in heavy-bottomed saucepan, combine erythritol, liquid sucralose, OR SPLENDA® Granular, butter and whipping cream. Over medium-low heat, stir mixture until hot and erythritol has dissolved and butter has just melted. Remove from heat and allow to cool slightly. In cereal bowl, heat peanut butter 1 minute in microwave oven. Stir peanut butter into butter mixture. Then add coconut, vanilla whey protein powder and chopped nuts of choice. Spread out in an 8-inch (20 cm) square glass baking dish. Press chocolate chips into cooled mixture, if using. Refrigerate.

Yield: 25 servings
1 serving
131.0 calories
4.0 g protein
11.7 g fat
1.5 g carbs

Variation: Creamy Chewy Toffee: Omit coconut, nuts and chocolate. Add 1/2 cup (125 mL) chocolate vanilla whey protein in addition to the vanilla whey protein. Use only 3 tbsp (45 mL) butter. Press into a 9 x 5 x 3-inch (2 L) pan.
Yield: When not fully solid, cut into 36 little squares (9 x 4). 1 serving:
45.8 calories; 3.0 g protein; 3.4 g fat; 0.9 g carbs
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