Chocolate Peanut Butter Candy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Chocolate Coating:6 ounces unsweetened baking chocolate6 ounces semi-sweet baking chocolate3/4 cup splenda pulsed to a powder in blenderPeanut butter filling:1 cup splenda4 teaspoons soy flour1/2 cup jif extra crunchy peanut butterMuffin pan with 12 cupcake papers placed in it
Blend all filling ingredients in processor until a ball forms. Scrape ball out of processor into small bowl and chill.
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.
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.
Nutritional Info 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
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