Description
Rochelle modified and made this suitable for diabetics, I used all-natural peanut butter which I whisked till airy and followed the same process.
Ingredients
Units
Scale
- 2 Bags Semi-Sweet Chocolate Chips
- 1 cup Smooth/ Creamy Peanut Butter
- 1/2 cup Powdered Sugar
- 2 Tbsp. Unsalted Butter
- 2 Tbsp. Vegetable Oil
Instructions
- Melt the chocolate chips in a microwave or on the stovetop.
- Once melted, pour in the oil and stir till shiny and smooth.
- Place the peanut butter, butter, and sugar in a bowl, and whisk till airy.
- Place in fridge to firm up.
- Pour down a layer of chocolate into the Peanut Butter Cup Mould.
- Place in freezer till set.
- Dollop a spoon of peanut butter in the center only and refreeze till set.
- Remove and pour another layer of melted chocolate over and return to the freezer.
- Once set, remove from mould/mold, and enjoy!!
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 88
- Sugar: 4
- Sodium: 29
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 5
