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Reviews Date of last review
1 Sun January 20, 2008
Recommended By Average Price Average Rating
100% of reviewers None indicated 10.0

Ingredients: 1 stick unsalted butter
1 ounce unsweetened
1/3 cup Splenda
1 tablespoon half and half --
or cream
4 tablespoons peanutbutter
chopped walnuts (or other

How To Prepare: Melt butter, chocolate, and
Splenda in microwave. Stir
in half & half or cream and
peanut butter. Line 10
muffin tins with cupcake
papers. Place nuts in
bottoms of each tin. Divide
chocolate mixture evenly
between the 10 tins. Freeze
until firm. These need to be
stored in the freezer
because they melt quick.
You can eat them right out
of the freezer.
NOTES : Counts for nuts
not included in totals.
Number of Servings: 9
Carbs per serving - include all nutritional information if known: 17g carbs total
Effort (Easy, Average, Difficult): Easy

Review Date: Sun January 20, 2008 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

Positive aspects of the product (pros):

My husband and I love this recipe. We like the fact that it can be eaten straight from the freezer. It helps to have these around when a sweet attack hits. Instead of 10 cups, we make 12. I also just cook mine on the stove.

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