 
|
Reviews
|
Date product posted
|
|
0
|
Mon January 26, 2004
|
|
|
Recommended By
|
Average Price
|
Average Rating
|
|
No recommendations
|
None indicated
|
None indicated
|
|
|
|
|
|
Description:
|
|
|
Ingredients:
|
1 stick unsalted butter
1 Darryl Lea Choc. Bar
4 tablespoons peanut
butter -- 2 to 4,
depending on taste - I used
4
6 splenda packets -- 6 to 8,
I used 6
Keto Cereal
|
|
How To Prepare:
|
Melt butter and choc bar
slowly, stirring constantly.
Add PB and Splenda.....stir
til all melted. Pour into
paper lined cupcake pan,
about 1/4 full. This makes
them the size of a Reeses
PB cup. I only got 9 of these.
Plan to double batch next
time. Sprinkle keto cereal
on top, freeze. After about
45 min when they are firm
but before it gets too hard to
take paper off of them,
remove and transfer to
ziploc baggie and keep in
freezer. Variation: For more
choc taste and less PB, I
put a little "blob" of the choc
Twist on top of them after
the cereal. It was like having
a little choc "kiss" on them
right in the middle while
eating it. Ooooohhh soooo
good.
This is a modification of
someone elses choc/pb
recipe I found on here
somewhere, but cant
remember who to give
credit to.
NOTES : Counts for keto
cereal and darryl lea not
incuded in totals.
|
|
Carbs per serving - include all nutritional information if known:
|
1g carbs total
|
|
Effort (Easy, Average, Difficult):
|
Easy
|
|
|
|
|
Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Featured Low Carb Products!
