Chocolate peanut butter cups, trans-fat gluten free, Petitechef's

Name: Chocolate peanut butter cups, trans-fat gluten free, Petitechef''s Recipe
Prep time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 1 lb natural peanut butter; 8 ounces raw natural palm shortening; 2 cups confectioner's sugar; dash of salt; 2 tsp vanilla extract; 2 cups rice crispy cereal; 1 lb cocoa spread or any chocolate frosting; 24 2 paper muffin baking cups

Minutes to Prepare: 30

Number of Servings: 24

Ingredients

1 lb natural peanut butter8 ounces raw natural palm shortening2 cups confectioner's sugardash of salt2 tsp vanilla extract2 cups rice crispy cereal1 lb cocoa spread,or any chocolate frosting24 2" paper muffin baking cups

Directions

Heat everything except the rice crispies over a medium flame, stirring until smooth. Remove from heat and add rice crispies. Set the baking cups in a muffin tin, fill halfway with still warm peanut butter mixture.Cool completely, then frost with cocoa spread. Store in a container in the fridge until ready to eat. Makes 24, 2" baking cup size treats.

Number of Servings: 24

Recipe submitted by SparkPeople user PETITECHEF.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 313.9
Total Fat: 21.4 g
Cholesterol: 0.0 mg
Sodium: 44.8 mg
Total Carbs: 24.9 g
Dietary Fiber: 1.0 g
Protein: 4.4 g

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