- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 171.6
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 46.9 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.6 g
- Protein: 4.7 g
Chocolate Peanut Butter CandySubmitted by: SKINNYSOMEDAY1
6 ounces unsweetened baking chocolate
6 ounces semi-sweet baking chocolate
3/4 cup splenda pulsed to a powder in blender
Peanut butter filling:
1 cup splenda
4 teaspoons soy flour
1/2 cup jif extra crunchy peanut butter
Muffin pan with 12 cupcake papers placed in it
Melt chocolate and powdered splenda over a double boiler.
Add about 1 tablespoon melted chocolate to each cupcake mold. Place in refrigerator to chill until chocolate is hard.
About 3-5 minutes.
Take peanut butter ball and pinch off about a quarter size piece and place in cupcake on top of the chilled chocolate. Take a teaspoon and place a dollop of the hot chocolate on top of the peanut butter in the cupcake mold. Refrigerate until hard about 1-2 hours. Pop candies from mold. Keep in fridg until ready to eat.
Makes 12 candies
Number of Servings: 12
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.