OMG better than reeses peanut butter cups!

swinglow · 03-19-2008, 01:25 PM

I made Dexmis' PB Cups today but with a tweak or two. I have the sugar alcohol filled reeses in the cabinet and these are so much better. How can that be?

Anywho, here's the recipe:

Dexmis' Peanut Butter Cups

1 stick butter or 1/2 cup coconut oil - I used expeller pressed
1 square unsweetened baking chocolate - I used 1 oz unsweetened Ghirardelli)
10 packets equal (or 1/3 c splenda. I used equal because of that thing about splenda and bitterness)
1 T. cream or half & half
4 T. unsweetened peanut (or other nut) butter

I used a miniature silicone muffin pan. Dexmis says to add a layer of almonds to the bottom. Melt butter, chocolate & splenda in microwave. Stir in cream and nut butter. Divide evenly among the muffin cups. Freeze until solid. Keep frozen or they'll melt. Eat directly from freezer.

** Dexmis' notes***These are AWESOME, and I have to be VERY careful with them!! You can sub coconut oil for the butter, if you like. But don't sub davinci for the splenda--they seem to need the bulk. Even with granular splenda, if you make 10 of them, I think they're about 3 carbs each. And about 2 g of protein.

lori121 · 03-19-2008, 01:40 PM

That sounds so yummy. I'll have to print it off.

Lickrish · 03-19-2008, 02:10 PM

I've been eating something close to this

with EVCO
lindt 85% chocolate bar
and small amount of crunchy pb in center
I have used stevia glycerite & davinci vanilla syrup in them too

I also used my silicone muffin pan. So fast, So easy, so YUM!

I haven't had any problem with mine needing the bulk from the granular splenda.

I just melt the CO and Chocolate in a pan. I make a VERY large batch to store in freezer. I think I got 24 out of my coconut oil & 1 bar of chocolate.

So I melt the co oil and chocolate on stove, mix in stevia (or your choice), I also added the SF vanilla syrup. Then I poured enough in the bottom to coat each muffin tin, stuck in freezer until set it doesn't take anytime really. Then I
put a small amount of crunchy pb on top and smooth out and then top it with some more co/choc. mixture and freeze until set. Pop them out of the pan and store them in the freezer in a ziplock. I do usually stick one in the microwave for maybe 19 seconds just to melt it a little to spare my teeth.
This is the only way I can stomach CO oil.

CopperAnnette · 03-19-2008, 02:36 PM

I just put a batch in the freezer. My fiance is a peanut butter cup addict, so I'm going to guess he'll be in heaven later tonight! :-)

Maggy · 03-19-2008, 02:55 PM

Just read this recipe today, and since I just got my CO yesterday I will be trying these soon. Need to get some chocolate. I see a nice Easter treat here

swinglow · 03-19-2008, 03:02 PM

Lori, if you do try it you won't be sorry!

Lickrish, that sounds so yummy! Smooth chocolate on the outside with a crunchy peanutty center. mmmmmm

CopperAnnette, they freeze in no time, so I'm guessing you'll have a nice treat pretty soon. Oh yeah, the bf is gonna be way happy!

Oh, Maggy, that's a great idea! Who needs those sugarfilled pb and chocolate eggs? Not us...

violettfem · 03-19-2008, 10:52 PM

Quote:

Originally Posted by Lickrish

I've been eating something close to this

with EVCO
lindt 85% chocolate bar
and small amount of crunchy pb in center
I have used stevia glycerite & davinci vanilla syrup in them too

I also used my silicone muffin pan. So fast, So easy, so YUM!

I haven't had any problem with mine needing the bulk from the granular splenda.

I just melt the CO and Chocolate in a pan. I make a VERY large batch to store in freezer. I think I got 24 out of my coconut oil & 1 bar of chocolate.

So I melt the co oil and chocolate on stove, mix in stevia (or your choice), I also added the SF vanilla syrup. Then I poured enough in the bottom to coat each muffin tin, stuck in freezer until set it doesn't take anytime really. Then I
put a small amount of crunchy pb on top and smooth out and then top it with some more co/choc. mixture and freeze until set. Pop them out of the pan and store them in the freezer in a ziplock. I do usually stick one in the microwave for maybe 19 seconds just to melt it a little to spare my teeth.
This is the only way I can stomach CO oil.

Do you have measurements for the liquid sweeteners?
I have stevia and fiberfit (liq. splenda)

Lickrish · 03-20-2008, 09:03 PM

Quote:

Originally Posted by violettfem

Do you have measurements for the liquid sweeteners?
I have stevia and fiberfit (liq. splenda)

I am really bad at measuring things, sorry. I just used a few drops. I use stevia glycerite which I believe tastes different than the usual stevia don't want someone being disappointed if theres a strong stevia taste in it.

I usually just put a couple drops in taste the chocolate mixture and see if its sweet enough I would rather have to add some then gag from too much

. My "idea" of sweet now is totally different then before so they aren't super sweet because I really don't like stuff overly sweet anymore.

03-19-2008, 01:25 PM	#1
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 516 Gallery: swinglow Stats: 241/228.0 WOE: The Anabolic Diet; CLA/GLA; Lift heavy to failure! Start Date: March 11, 2008	OMG better than reeses peanut butter cups! I made Dexmis' PB Cups today but with a tweak or two. I have the sugar alcohol filled reeses in the cabinet and these are so much better. How can that be? Anywho, here's the recipe: Dexmis' Peanut Butter Cups 1 stick butter or 1/2 cup coconut oil - I used expeller pressed 1 square unsweetened baking chocolate - I used 1 oz unsweetened Ghirardelli) 10 packets equal (or 1/3 c splenda. I used equal because of that thing about splenda and bitterness) 1 T. cream or half & half 4 T. unsweetened peanut (or other nut) butter I used a miniature silicone muffin pan. Dexmis says to add a layer of almonds to the bottom. Melt butter, chocolate & splenda in microwave. Stir in cream and nut butter. Divide evenly among the muffin cups. Freeze until solid. Keep frozen or they'll melt. Eat directly from freezer. Dexmis' notes*These are AWESOME, and I have to be VERY careful with them!! You can sub coconut oil for the butter, if you like. But don't sub davinci for the splenda--they seem to need the bulk. Even with granular splenda, if you make 10 of them, I think they're about 3 carbs each. And about 2 g of protein. __________________ Denise "Love is just a word until someone comes along and gives it meaning" - Anonymous

03-19-2008, 02:10 PM	#3
Lickrish Senior LCF Member Join Date: Jun 2007 Location: Texas Posts: 403 Gallery: Lickrish Stats: 227/174/166 WOE: Low Carb Start Date: May 12th 07	I've been eating something close to this with EVCO lindt 85% chocolate bar and small amount of crunchy pb in center I have used stevia glycerite & davinci vanilla syrup in them too I also used my silicone muffin pan. So fast, So easy, so YUM! I haven't had any problem with mine needing the bulk from the granular splenda. I just melt the CO and Chocolate in a pan. I make a VERY large batch to store in freezer. I think I got 24 out of my coconut oil & 1 bar of chocolate. So I melt the co oil and chocolate on stove, mix in stevia (or your choice), I also added the SF vanilla syrup. Then I poured enough in the bottom to coat each muffin tin, stuck in freezer until set it doesn't take anytime really. Then I put a small amount of crunchy pb on top and smooth out and then top it with some more co/choc. mixture and freeze until set. Pop them out of the pan and store them in the freezer in a ziplock. I do usually stick one in the microwave for maybe 19 seconds just to melt it a little to spare my teeth. This is the only way I can stomach CO oil. Last edited by Lickrish : 03-19-2008 at 02:12 PM.

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03-19-2008, 01:40 PM	#2
lori121 MAJOR LCF POSTER! Join Date: Mar 2006 Posts: 1,669 Gallery: lori121 Stats: 189.5/-/145 WOE: Atkins Start Date: Restart Aug 11, 2008	That sounds so yummy. I'll have to print it off.

03-19-2008, 02:36 PM	#4
CopperAnnette Senior LCF Member Join Date: Mar 2008 Location: Pittsburgh, PA Posts: 149 Gallery: CopperAnnette Stats: 160/138/130 5'3" 46 WOE: Modified Atkins Start Date: April 2007	I just put a batch in the freezer. My fiance is a peanut butter cup addict, so I'm going to guess he'll be in heaven later tonight! :-)

03-19-2008, 02:55 PM	#5
Maggy MAJOR LCF POSTER! Join Date: Jul 2005 Posts: 1,463 Gallery: Maggy Stats: 158/123/125 height 5'5 WOE: Atkins Start Date: 3/05	Just read this recipe today, and since I just got my CO yesterday I will be trying these soon. Need to get some chocolate. I see a nice Easter treat here

03-19-2008, 03:02 PM	#6
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 516 Gallery: swinglow Stats: 241/228.0 WOE: The Anabolic Diet; CLA/GLA; Lift heavy to failure! Start Date: March 11, 2008	Lori, if you do try it you won't be sorry! Lickrish, that sounds so yummy! Smooth chocolate on the outside with a crunchy peanutty center. mmmmmm CopperAnnette, they freeze in no time, so I'm guessing you'll have a nice treat pretty soon. Oh yeah, the bf is gonna be way happy! Oh, Maggy, that's a great idea! Who needs those sugarfilled pb and chocolate eggs? Not us...