Peanut butter cups

[fern2340]

I love peanut butter and chocolate--probably my fav combo of food!!! These are pretty tasty!! The recipe says it makes 10 but I can get at the most 8 out of the ingredients. I only make 6 now so they are a pretty good size!

Peanut Butter Cups
1 stick unsalted butter (I use salted!)
1 oz unsweetened chocolate
1/3 c Splenda
1 T heavy cream
4 T peanut butter
chopped walnuts (I don't use these)

Melt butter, chocolate, and Splenda in the microwave. Stir in cream and peanut butter. Line 10 (or in my case 6) muffin tins with cupcake papers. Place nuts in the bottom of each tin. Divide chocolate mixture between the tins. Freeze until firm. These need to be stored in the freezer because they melt quick. You can eat them right out of the freezer.

Don;t know where I got this but the posters name was Dexmis.

Enjoy all!
Linda

[_wilow]

Thanks for posting that, sounds yummy. I tried Russell Stover's sugar free peanut butter cups and boy was I impressed. They are about 4 carbs a peice but they were really good. I got them in the hospital gift shop and have never seen them anywhere else. I made the vancouver c heese cake over the weekend but I didn't like the taste. I guess I'll try some of the other ones. Well, take care and thanks again. Lisa

[l_knierim]

These sound delish. I will make them this weekend. YOU have found my weakness, peanut butter and chocolate. Thanks for the post Lynn :bhug:

[fern2340]

I'll give you an even bigger one because I have found another with my exact same weakness!!! :) I hope you like them! I have made them a few different times but try not to make them too often or thats all I would eat! Let me know what you think. They're really sweet!!!

[_wilow]

Wow Fern,
I'm sitting here eating my peanut butter cups from your recipe with a dollop of whipped cream and I am dying. They're really really good. Thanks again
Lisa

[Karla]

Fern,

These sound great! They contain two of my favorite food groups: peanut butter and chocolate! Think I'll run down to the kitchen and whip up a batch.

I have been using the pure sucralose (from Best Body Supplements, http://www.bestbodyproducts.com/supp/sucralose.htm) for just about everything and if I use that, according to my calculations, 6 of these would contain a measly 2 carbs each - Yay! Of course 10 would have only 1.1, but why skimp?


Thanks

Karla

[Sutsee]

Thank you so much! I made these today...so good...totally helped with my sweet cravings. Two thumbs up :thup: :thup:

[Karla]

My, are these good! My DH thinks I should serve them with a little whipped cream, which would be good, but we both loved them plain, too.

This recipe goes directly into my favorite file.

Thanks

Karla

[lyndagayle]

These are truly wonderful..they are keeping me very happy...even my husband who isn't too much into low carb thinks they are good... :thup:

[fern2340]

Glad everyone like these!! I haven't made them in a few weeks.... perhaps I will have to soon. I love them!

[Rob]

Dear Fern,

I hope you dont mind me asking you a question?

I see you have lost 52% in just over a year . It would be really helpful if you could say at what rate this loss happened . Was it constant and slow or was it in spurts . Was it easy going or did you have to work hard at it ?

I am not happy with my little weight loss , trying to keep my intake down to 10X body weight in Calories , and I do exercise but not vigoruosly cos I dont have the stamina .

Otherwise, I do feel great and enjoy my food . I am still on induction after 3 weeks , cos I'm afraid that if I up my carbs that I will halt any potential losses . Should I continue like this or up the carbs? I am also trying to limit the fat intake to not more than 75% , sometimes less .

Thanks for answering


Rob :wave:

[fern2340]

Hi Rob!
I actually went from 187 to 169 in about 5 weeks when I first started! Eventually got down to 165 but then I came off the CKD and went back to not watching carbs. Got back on the CKD in January and haven't lost a lot since then but I feel good! It is not easy by any means doing a CKD. Lots and lots of exercising!!

Feel free to read my journal if you have any other questions, you can post them there! I will look to see if you have one!

Linda

[Wolfiesask]

Question.....

How much is in one stick of butter? :confused: I buy it in pound bricks, so an equivalent measurement would be really helpful! Thanks!

Nicole :wave:

[PineSlayer]

1 Stick is 1/4 lb.
Hope this helps,

[Wolfiesask]

Thank you! It certainly does help as I'm hoping to make these on my holidays...hmmm...no kids....hubby hates PB...woohoo....they're mine...all mine!!!!!!!!!!

Sound like a true addict don't I? LOL

Nicole :p

[havanah]

i'm wondering if you know how many carbs might be in this? just curious if you know off hand, or if anyone does

[fern2340]

This is what I get when I plug this into Fitday for one peanut butter cup, when making 6 w/ the recipe. This is minus the walnuts. It is only about 2.4g of carbs per cup when making six.

Amount Per 1 serving
Calories 239.37
Calories from Fat 227.88

% Daily Value *
Total Fat 25.32g 39%
Saturated Fat 13.32g 67%
Polyunsaturated Fat 0.718g
Monounsaturated Fat 5.81g
Cholesterol 48.02mg 16%
Sodium 199.28mg 8%
Potassium 47.83mg 1%
Total Carbohydrate 3.79g 1%
Dietary Fiber 1.38g 6%
Protein 3.06g 6%
Alcohol 0g

[Wolfiesask]

I was able to finally make them....they're a lot sweeter than I expected so I think if I make them again I'd cut the Splenda in half and increase the cream, but that's just my tastes. Excellent recipe! :)

Nicole

[Candiflip]

Thanks for posting this recipe.
I just made today. Really hit the spot :p Have to keep them tucked way back in the freezer.

Candice

[garrison]

Can any of you guys tell me approximately how long it takes for these peanut butter cups to freeze?

[SummerYet]

It didn't take very long for them to freeze at all. I was surprised. Maybe 15 min or so...

I made them yesterday for the 1st time and...wow!

Good luck!

[mark100]

I just tried this recipe and I must say these are pretty good. Does anyone get an after-taste with these tasty little treats?
I have to drink water after eating these things. Not a problem. They are very good.

[Karla]

Wow! I just started making these with crunchy almond butter instead of the peanut butter and now I can't decide which I like the best! That's not really a difficult a problem, because I make them often and just alternate nut butters.

I have some smooth macadamia butter, and I think I'll have to try that and add some crushed macadamia nuts because the crunchy texture is really good with the chocolate - mmmmm.

Karla

P.S.(Before anyone asks, you can get other-than-peanut butters at www.truefoodsmarket.com and www.nuts4u.com :wave: )

[cre8tivgrl]

These are great! I also left the pb out of some of them and made just chocolate bars. They remind me of the Chunky bars. :)

Shelley

[Janice]

A thousand thank-you's Fern!! These were fantastic!!

As I find Splenda to be very sweet, I used less Splenda, more chocolate, peanut butter, and cream, the same amount of butter.

Just so damn good!!

Janice

[Dawn Renee]

These are so good, I can't stand it! Even my husband, who hates peanut butter, thought they were fantastic (the first batch disappeared awfully fast!)

MY PROBLEM... I made these with the last two squares of unsweetened chocolate that I found in my box of baking supplies. I brought this to the UK from Canada three years ago, but figured that as the box was well sealed, it would be fine. It was, but now I discover that I CAN'T FIND UNSWEETENED CHOCOLATE IN THE UK!!!!!!!

The stores here sell this ultra-sweet stuff you melt and spread on like icing, or they sell "good" chocolate, complete with the sugar. My mom is coming next month, but seeing as we love these peanut butter cups so much, I'm going to have to ask her to bring me a CASE of baking chocolate.

Why can't I find sensible ingredients here? I'll keep looking, but it's so annoying to hear about a great recipe to only discover you can't get one or all of the ingredients.

Vent... Vent.. Vent...

I really love living here, but sometimes I get ticked off (you can tell I'm having issues with chocolate withdrawal again!!).

Dawn

[Isabel]

I don't know the situation in UK but most countries have a few stores that cater to immigrants. My sis just moved to Korea but she has found a couple chain stores that carry food products familiar to her.

I am thinking of the English yeast thing that gets spread on toast: it used to be very hard to get here but there were always stores in NYC, gourmet grocery stores, that carried it. I can't believe a city like London does not have a few gourmet stores with lots of foreign products.

Of course, the unsweetened chocolate your mother buys will undoubtedly be cheaper. Thank goodness for moms, eh?

[BlueChip]

Fern2340, you are a saviour! I made the cups last night. They are absolutely amazing :yum: I will definitely make some more. I didn't share with anyone either ;)

Thanks again from a very grateful LCer :cheer:

[fern2340]

I am so glad everyone likes this recipe! I cant take credit for creating it. I dont even remember where I found it but I do love these! I made them on Monday for the first time in a while. I have been limiting myself to one a day or else I would eat all of them in one sitting!!!!!

Glad to find so many other chocolate and peanut butter fans!!

[Kristine]

WOW! These are great! :thup: :thup: I think next time, I'll add chopped peanuts, just for something crunchy. I accidentally left my butter out on the counter all night last night, so a good excuse to use it up will be to make a whole stash of these PB Cups! Wouldn't want to waste it. ;)

(I honestly don't know how long butter can be left out of the fridge. It's probably perfectly safe, but don't ruin my illusion of having a really good reason to make a ton of PB Cups. :D )

[VictoriaT]

To everyone who tried Ferns wonderful recipe!
What I did was separate out the choc from the peanut butter and made it like a real Reeses PB cup. I keep them in the freezer and they taste SO GOOD!

I used a little butter, 1 oz unsweetened choc, 1 tbsp vanilla and a few packs of splenda for the shell. Put it in the pan and froze it.

The PB is the same as Ferns but I added 1 oz cream cheese.

Anyway, just a suggestion. Try it out.

[Dawn Renee]

We tried something like that - make a shell of chocolate and then Steve made a raspberry cream filling. We omitted the peanut butter completely, but honestly I found them much more solid than the originals and not my favorite. But all the fun is in the experimentation!

[committed]

I first tried this delicious decadence w/salted but since it is going to be a regular for me, I bought some unsalted butter. Maybe it is my imagination but it seems to me that the peanut butter 'settles' in the middle of the cup, looking more like a peanut butter cup, with the unsalted butter. Is this possible?

Salt, no salt, these are fantastic.

[VirginiaOR]

I got a "Mounds" bar taste by filling the chocolate shell with a coconut cream mixture. I hydrated 5T of dried, unsweetened grated coconut with some heavy cream and stirred in about 3 oz. softened cream cheese. Yummy!

[VictoriaT]

YUM :yum: Thanks fot that tip Virginia--sounds great!

[mls84]

I just found some Atkins peanut butter cups at Wal Mart. They are very creamy and taste delicious!!

[chewie1012]

Linda,
Can I tell you I haven't even tasted the finished product yet and just licking the bowl is delicious. WOO HOO! I can't wait for the cups to set.

[Yesican]

I made these last night...Wow!
What a treat!

Thank you so much for posting this recipe for all of us chocolate/peanut butter lovers.
:)

[Jan C]

These are awesome!! The last batch I made I doubled the recipe.

For a single batch I use 4 "packets" of Splenda instead of 1/3 cup from the box.

Jan

[nancy30]

Oh this is a wonderful recipe I can't wait to try these (My sis is on the low carb and I know she misses her chocolate) With the holidays here these will make a great gift idea.....Thanks again!! (I know I'll have to sample them as well..LOL :wave: :daze:

[Swt_T]

This should get some laughs, I just have to share it. ;)

Today I decided to make these PB cups. I have been making things and having my boyfriend try them. I dont want to resort to the "sweet" things until I actually have a craving. But I still want him to tell me how it is so that I know if I should make it again. :D

Well It smelled so good :yum: I could barely wait til they hardened in the freezer. Well they hardened just fine, and they looked so good, I just had to try just 1! So I took one out and closed my eyes while I bit into it and....

My eyes shot open quit! :eek: Then with probably the funniest face ever made, :daze: I ran to the trash can, wow too dark chocolate for me. But this is what I found out what happend, I didnt add enough PB! It calls for 4 T and I only put 1 T :lol:

So silly of me! Guess they are boyfriends' now, unless I melt them down again and add more PB. Dunno yet.

Just had to share the funny story! :D

Swt_T

[Kemss]

These sound wonderful... can't wait until it's time for me to try these. I was browsing the candy section at the store yesterday... checking out the sugar free PB cups - HA they had almost 20 carbs in ONE.... needless to say I didn't touch 'em. (I am a sugar addict if there ever was one.)

These sound a bit more like it... 2 carbs each.

Thanks for sharing!

KarenS

[mnokat]

I made this last night. YUMMMMMMM!!!!!!!!!
With some whippped cream. FINALLY something easy to take care of my peanut butter/chocolate cravings! Especially since halloween is coming and everyone at work has Reeses' cups all over the place! SOOOO hard to resist.

THANK YOU FERN!!!!!!!!!!!!!!!!!

:D
Kate

[sunshine2]

I have now made these numerous times, and I have resorted to making them in mini muffin pans, this way I won't eat too many.

My kids love them and think they are really getting a special treat.

Thanks for sharing this WONDERFUL lifesaver for us that crave chocolate & peanut butter.

[icequeen]

I think that these sound wonderful and am going to make these very soon. I only have one question. What is the carb content on each of these?

[Kemss]

ICEQUEEN -
I think they are about 2 carbs each.

[lkonzelman]

I'm definitely going to try this recipe! THanks!

FYI - tried the carbolite (net *.1 carb) peanut butter cup frozen and I super liked it although the malitol makes me nervous so I only allow myself 1 legal treat a day on the weekends or TOM.

[nancy30]

:thup: My sister made these for my nephew (he has problems with sugar intake) and he loved them....Thanks again for sharing the recipe!!!!

[AlluraD]

Just found this site today. I am sooooo happy!! These sound great.
After two years of lc eating I am thrilled to find so many new and great ideas~ Thanks! :)

[candy lady]

Could you please tell me what type of peanut butter does everyone use? Regular, or sugar free? I purchased some sugar free when I first started LC WOE, but I noticed the carbs where almost the same as the regular brands.
Thank you in advance

[AlluraD]

Hi Sally~
I haven't used any yet but I bought some today to make these peanut butter cups. I bought Smuckers Natural creamy PB....it has no added sugar.......but you are right just about the same carbs..........7 grams per 2T..........2 grams of fiber which I subtract and still 2 g of sugar..........but at least it isn't processed sugar but what occurs naturally in the nuts........I will use it pretty sparingly I think but spread over the 6 cups it shouldn't be too bad for a treat!! :)

[SAHM2one]

These are SO good! and they are a life saver for my TOM cravings!!! :)

[sunshine2]

Originally posted by candy lady
Could you please tell me what type of peanut butter does everyone use? Regular, or sugar free? I purchased some sugar free when I first started LC WOE, but I noticed the carbs where almost the same as the regular brands.
Thank you in advance '

I use Simply Jiff, its cheaper than the sugar free brands, and it has the same ingrediants, go figure?

[deze]

Beware!! These are DEADLY!!!!!!
ymmmmmmm

[Yank_in_NC]

Linda:

They oughta make you a saint for posting that peanut butter cup recipe. I thought I died and went to heaven! They were spectacular! What a great treat!

My favorite thing in this entire world is chocolate and peanut butter. I think I like it better than sex. As a matter of fact, I know I do! hehehehe

Thanks again.

Kim

[skywind]

Here's a variation I developed for a friend who LOVES Mounds bars. Just substitute 1/2 c. coconut for the peanut butter. It's a little harder to pour; I've thought of adding the coconut separately, but they are delicious.

Skywind

[Yank_in_NC]

Sky:

WOW, that cuts the carbs down too....that makes each cup 1 carb less!!!! I'll DEFINITELY have to try that one.

Thanks. :D

Kim

[secondtime]

These really are wonderful....even my kids and hubby love them..Oh well better be the bigger person and share.
By the way I got 12 cups out of the receipe.. made them small so I can watch my intake...because I could eat the whole pan at once.

[Chickadee]

Thanks for the recipe Fern!

I made the peanut butter chocolate cups in mini muffin pans. I doubled the recipe and ended up with 40 of the delightful little treats. In my figuring I came up with each one being worth 1 carb. It will sure be nice to have something sweet that I can legally eat during the coming holiday season!

I'll have to try a little whip cream on one. I was also thinking they might be good dropped into a cup of coffee and dabbed with whip cream on the top on a cold winter's day!

Thanks again! :p
Chickadee

[Bamalady74]

I saw Peanut Butter in Adkins magazine. Anyone know where I can get low carb peanut butter at the super market? which one and what is it called? I love peanut butter, but Adkins is way to expensive for me.
Bamalady74

[katticus]

Linda,

I too am a pb/chocolate addict... they sound great, am going to whip up a batch as soon as I get home from work.

In Australia we have a chocolate store chain called Darrell Lea, they make zero carb chocolate - it's actually far easier to get than unsweetened chocolate. So I am going to give that a try, and omit the splenda from your recipe... I will see how it goes!

Thanks again Linda, and good luck to all of you with the lo-carbing!

Katt :p

[Yank_in_NC]

Katt:

I definitely would not omit the Splenda. First off, Splenda has zero carbs. Secondly, there is NOTHING to make this treat sweet other than the Splenda since the chocolate is unsweetened. I think you'll be disappointed if you omit that.

Just a thought.


Kim

[AlluraD]

Hi there~ Without the splenda they would taste horrid.....no sweetness at all. But splenda does have carbs as do all as..........1 carb per packet I think.

[Yank_in_NC]

I would definitely agree that they would taste horrid without any sweetner. Splenda has <1 gram carbs per packet. Still less than sweet-in-low. Just DON'T DON'T DON'T make it without the Splenda. I'm afraid you'll be very disappointed and they're much too yummy for that!

Kim

[AlluraD]

There is a big difference between Spelnda having 0 carbs and having <1
Companies are allowed to say <1 g. carbs even if it has just a fraction less than 1 g. The only reason I press the point is because if it had 0 g. it would be considered a free food and you coule have all you wanted of it........in reality it has substantially more than that and over use causes most people to stall in their weight loss efforts.
Most folks on this site recommend counting each pkg. as one g.

[Yank_in_NC]

Katt:

The point is, the sweetener is necessary for this recipe but at the same time, if you were toying with the idea of diving into some reeses peanut butter cups, this treat is a fantastic alternative and certainly a lower carb one.

Kim

[katticus]

Hi everyone,

Sorry to cause a flurry... the zero-carb chocolate I referred to that is available here in Australia is ALREADY sweetened with Splenda... and mighty fine chocolate it is, too (ironically, it is a bit too sweet for my taste, because of that I only have a square or two a day, which is probably a good thing).

The company that makes it is called Darrell Lea, a big chain store here down under... their website is www.dlea.com.au, they ship their licquorice world-wide (unfortunately the liquorice is filled with sugar, it is sooooo good but is soooo bad for you), so who knows, they may ship their zero-carb chocolate worldwide too, especially if there is a lot of interest. The Australian dollar is WORTHLESS at the moment, so you North Americans & Britons will get a good deal on the exchange rate. One American dollar buys about three Australian cities at the moment (not quite, but it's bad).

They also make almonds covered in the same zero-carb chocolate, and they make zero-carb fruit chews that are fruity-sweet-acidic things, v. nice indeed.

Katt :wave:

[Yank_in_NC]

Katt:

Wish we could get that here in the US! Sounds great!

Kim

[BetsyJane]

I love this recipe!! How many carbs, though?

[katticus]

These were sensational, y'all. Microwave too, which makes it even easier. I have made 4 batches already, they are a fantastic treat for someone with a sweet tooth like me!

Katt :wave:

[Kemss]

I finally made these last night....
If you make these make sure you use NO SALT butter.
I used the salt butter and it was way too salty - very disappointed.

Will try again with NO salt.

[missmarple]

There's a big problem with these! They are just way to good! I've made them twice and have one every night. Is that too much.

[fern2340]

Someone asked about carbs...I forget the exact amount but did post it in this thread, you'll need to go back and find it (possibly on 2nd page or so).

Also, I use butter w/ salt and have no problem! I like these and havent had them in quite a few months...perhaps I will make some this week!!

[hysteria]

OK - another RAVE, RAVE, RAVE!!!! :daze: :roll:

Thank you so much for posting this recipe. I have not had too many problems with sweet cravings, but when I get one, it has been bad! Peanut Butter has usually taken care of it, and now, have PB & chocolate together - mmmmmmmmmmmmmm :yum:

I knew I had forgotten something at the store, namely the cupcake foil :rolleyes: oops - so I had to improvise - I make the mix in a plastic bowl, put the lid on, stuck it in the freezer, and when I wanted a quick taste, just stuck a spoon in. I realize this is not so hot for keeping track of my carbs, but I also can eyeball and see how much I have eaten. For my 1st batch, not bad, there is still 3/4 of the bowl left!

I was even able to safely make my hubby his favorite cookies without being temped. ;)

[ReneeTN]

I couldn't wait to make this....so even though I only have the packets of Splenda I made it tonight.....well...
I should have waited....it was not quite sweet enough....does anyone know how many packets to use for the 1/3 cup?

I used 4....not enough, at least for me.....
but it wasn't so bad that we can't eat it...LOL

[Liza Pike]

Ok I am hearing all these wonderful responses about the great taste.. what am I doing wrong???

I bought a box of splenda.... used 1/3 cup .... Now... how much is (T)... Is that tablespoon? Maybe that is what I did wrong... not enough... I used teaspoon....

All I know is they tasted strange.. not sweet at all...

:confused:

[Elihnig]

I made these again. I seem to have forgotten to put the splenda in...oh dear.

They are very peanut buttery, not bad. Just not as heavenly (addicting) as they were.


Beth

[flyrite]

i want to make them with davinci sugar free (splenda) syrup but i am not sure how much to add to substitute for the granular splenda. any ideas, suggestions? anyone tried it?

thanks

[flyrite]

well i made them, but i actually used salted butter so i'm not sure about the proper amount of davinci's syrup to add. i added about a third to a half cup. they turned out great. hard to stop eating them when you need a chocolate fix.

[TANatPATS]

Sound very good! :yumm

[starz918]

Can't wait to try making these after my 2 week induction :)
Thanks for sharing!

[lallabrown]

Well I decided I would look for sweet treats and I love Peanut Butter and chocolate and I must say these were mighty fine!!! :yum:

I used 3 Tablespoons of Splenda and as am in the U.K couldnt find no sugar choc so substituted it with Lindt Plain Chocolate 70% Cocoa which tastes foul on its own-so bitter there can hardly be any sugar in it!! My daughter age 6 insisted she wanted to try it on its own and you should have seen the look on her face-LOL!

I made 8 and ONE was just right for me-FOR NOW!!!!
Thanks again Linda!
Lalla B :wave:

[kdjonson]

This is just my 4th day but this cured my sweet tooth craving
Thank you.

[lisam33]

i made these last night and they are edible, i ate two small ones but they are a little too bittersweet for me. i hate dark chocolate and hate semisweet chocolate and i know that is pretty much what the unsweeted chocolate tastes like. i used 6 packets of sweetner. would it help if i used more? I dont like things terribly sweet but dark chocolate tastes bitter. any suggestions :q:

[Red]

Try adding some cream cheese - warmed and softened - it will make it a little creamier. The other thing that works is some ricotta - 1-2 T. It changes the texture to a grainier feel, sort of like reeses crunchy cups. and it also makes them creamier.

Good luck!
Carolyn

[ladyfunk25]

HOLY CRIPES! I just made these for the first time and boy were they good! They weren't overly sweet like the reese's I used to eat before lc'ing. Very chocolately and peanut buttery and soooo good. Yummy!

[chocy963]

Does anyone know the nutrition info (carb count, etc) for the peanut butter cup recipe on this site? I made them and they are good, but I am too lazy to figure out the count if I don't have to :)

I didn't make them exactly like the recipe says. I put in a little of the chocolate mixture. Popped it in the freezer. Then a blob of PB and more chocolate mixture on top. More like an actual peanut butter cup.

[Kaillean]

Hi there,

Here's the summary from Fitday for the ingredients listed in the recipe. You just need to divide by the number of cups you make. I usually get 8, so the net carb counts is 2.7.

K. :)

Nutrition Facts

Amount Per 1 serving
Calories 2238
Calories from Fat 2142

% Daily Value *
Total Fat 238g 366%
Saturated Fat 134g 670%
Polyunsaturated Fat 16g
Monounsaturated Fat 76g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 29g 10%
Dietary Fiber 8g 32%
Protein 21g 42%

[Tina_Tacos]

I just tried the peanut butter-chocolate cups and they were excellent. I put a little cool whip on top and I added chopped pecans at the bottom of the cups. They were soooooo good. Thanks for sharing. I can live this lifestyle with low carbs treats like this.

:daze: :roll:

[chocy963]

Thanks a bunch!

[srd0821]

how many carbs are your peanut butter cups???? They sound yummy!!!!!!!!! :D

[lisam33]

well i tried them again and this time used more cream and another package of sweetner. I also mixed the pb with cream cheese and separated the pb from the chocolate. Still a little harsh, like dark chocolate. I am looking for something more like milk chocolate. I have heard somewhere that American's dont like "real chocolate" i guess i am a prime example. I like them pretty well the way they are. enough that i will make them again and they are pretty good, but not to die for. Maybe thats a good thing. Any ideas.

[HoneyBare]

Does that "T" mean tablespoon or teaspoon?

[ladyfunk25]

It means tablespoon I think. I used tablespoon making the recipe and mine came out fine, so I think that is right.

[HoneyBare]

Hey guys!

I made these today, one was more than enough to hit the spot.
Someone had mentioned or asked how to make them more "grainy" to imitate reeces. Well, I use a peanut butter called Smuker's Natural, yah know the kind with no added sugar, no hydronated oils, just plain ole ground up peanuts, that you have to refrigerate cos its all goodness.
This peanut butter is grainy by nature and wala, turned my chocy peanut butter cups naturally grainy. I'd say however, since my pnutbutter aint sugared up, might wanna add say a tablespoon more splenda to make it a lil better. I like em just the way they are but they aint "sweet sweet"
Oh and I didnt use the "nut crust". I'm gonna do some trials with tomorrow and attempt to make it with a peanut butter filling surrounded by chocy.

[HoneyBare]

Oh yea Lisam...


Milk Chocolate is created by the first word in that, milk. Typically, milk chocolate has about 12% whole milk in it.
I suppose, just from my limited knowledge about cooking, that'd you'd wanna add more cream, I'd personally say triple, so 3 tablespoons.

I want a "fix" myself, without setting up craving tho. So if it doesn't taste exactly right, that's ok.
Cos one thing I usta LOVE was doves's chocy or lindt's milk chocky truffles. So if its not extactly like those, its ok. :)

[MomSharon]

I just want to say these have been SUCH a life saver the last few weeks. I would have fallen splat off the wagon if I couldn't whip up a batch of these.

Just knowing I can keeps me from the temptations!

(Adding a dab of coconut, unsweetened if you can find it, gives a nice texture.)

Sharon

[BarbCA]

I made a batch today because I wanted to taste something chocolatey.Mmmmm! Good stuff. Hard to stop with just one though. I made ten because I didn't have any of the really small liners.

[FabMarta]

:roll: I tried these peanut butter cups, and they tasted like, well...shoes. They had a really bad aftertaste- do you think that is due to the unsweetened cocoa? I like the flavor of splenda....
:roll:
Help! What am I doing wrong??
M.

[srd0821]

I made these last night..and they are so freakin awesome!!!

But, I have two questions:
2.4 grams carbs per cup? Is that with s/f pb??? I used the real thing!! Did I mess up????

And, It says 1/3 c splenda??? I didn't have but packets of splenda..so I sat opening up a jagizzillion packets...but only did half of a third cup. Still was really good. Is there a difference in pourable splenda and the packets??? May sound stupid...but that's me!! Stupid is as stupid does! :D

[lisam33]

Well third try and its getting closer. I put in 3 tbs of cream and it was really creamy. Still a bit of a bitter aftertaste. But i just eat with whipped cream.

[NinaJean]

If you can tolerate maltitol. Easy recipe and most yummy.

Guylian Sugar free chocolate (milk or dark - your choice)
Health Food Store fresh ground P-nut butter

I added extra salt to the PB, because it wasn't salted. Melted chocolate. I used mini muffin tins with paper liners (you don't really need the tin, but it helps hold everything steady). Spoonful of melted chocolate, blop of p-nut butter, spoonful melted chocolate on top. You can smooth it out with the spoon to make it level. Refrigerate and try to stay out of them.

Not for everyday - but better than any commercial variety I've tried.

Credit for this recipe actually goes to my sister - who is far more creative than I'll ever be. She says it is really good with almond butter.

[NANCI B]

I made this last night. I omitted the nuts but everything else was the same. I put the mixture into small candy sized papers ( they look like tiny little cupcake papers) I got 25 candies out of it. they are about 1 tbls each. My Hubbie hates peanut butter so I told him that they were called "Chocolate treasures". He ate 6. I love this recipe!
Nanci

[terrahawk]

Yeah, these are great. Thanks for posting the recipt Fern. I had to open a bunch of the Splenda packets as well to get 1/3 cup. Very good, I like the aftertaste and its nice to have chocolate. My wife liked them as well.

[jeanyyy]

OMG.. I just had the first one!! It wasn't even firm yet.. tasted like a rich peanut butter-chocolate thick icing. Sooooooooo good!

[Flutterby]

Well, Fern2340, you started a craze!! These things are awesome!!! I finally made some today and I was in hog heaven! Next time I am going to try crunchy no sugar pb. Or almond pieces....or hazlenuts......or macadamias!! Endless ideas on these! You are a genius! You have saved me! I used Arrowhead Mills Valencia Peanut Butter - purchased at my local Low Carb Mall Store.

:yay: :hyper: :wiggle: :agree: :wave:

[imagem]

These are really great! I added 1/4 cup unsweetened coconut (shredded) to mine, and ommitted the nuts. They tasted like nanaimo bars. Soooooooo Good!!! Gail

[flyrite]

been trying to find unsweetened coconut

i usually order groceries online so i can never find a store that has it unsweetened. this week i'm going to go hunt some down. i think i can probably find some at trader joes.

can't wait.

i added a 1/4 cup choclate SF davinci syrup
and a 1/4 cup amaretto SF davinci syrup :D mmmmmmm

flyrite

[imagem]

Hi Flyrite!
I buy my coconut at a health food store. Good luck. Gail

[CarolynC]

Wow! These are great.

On my first attempt, I used salted butter and that was too salty (even with unsalted peanut butter). I like them much better with unsalted butter. I also like my chocolate rather sweet, so I added more sweetener. I made 12 cups. These are so rich that a little goes a long way.

[tigger64]

I have heard wonderful things about these peanut butter cups but do have one problem. I'm trying to stay away from chocolate and am wondering if carob chips could be used as a replacement. Any advice would be appreciated.

I have found unsweetened coconut at Kroger's. Hope that helps someone.

Tig :wave:

[imagem]

Hi! I just made a barch of these tonite..I keep them in the freezer and endulge when I am craving something special. As for using carob, my guess is that it would work very well. You may have to play around with the splenda to get the sweetness right.
Good luck, Gail!

[stacy41230]

how many packets of splenda are in 1/3 cup. im gonna make thepeanut butter cups.

[YukonSun]

errr... i dunno about that question, i know the packets are twice as sweet as the granular... the granular measure like sugar
personally... id run out and get some granular splenda, in the box!
tammy

[stacy41230]

thanks tammy, the store is half hour away so i guess i will have to wait. all i have is the splenda packets. so maybe ill just start emptiny them in a measureing cup or something i dunno

[rishamoon]

The packets are sweeter because they don't have as much bulking agent (or hidden carbs) as the granular Splenda... if they are indeed twice as sweet, I guess you could empty packets into a measuring cup till you had 1/6 of a cup (or half of the 1/3 cup measure) I'm not sure how that would effect the recipe overall though, you might ask in the kitchen section (I would try in Karen's Corner, I bet SHE would know.....)

[stacy41230]

how many packets of splenda do i use to make up the 1/3 cup of splenda. im getting ready to make some but dont want to overdo it.

also how many carbs and such are in this recipe?

thanks.

[Karen]

Here's the link on converting sweetener packages to pourable sweetners:

http://forum.lowcarber.org/showthread.php?s=&threadid=4953&highlight=sweeteners

The carb count is in the PB Cup thread, and here's the link to it:

http://forum.lowcarber.org/showthread.php?s=&postid=466890#post466890

Karen

[doreen T]

It's printed on the box and on each packet .... one packet = 2 tsp sugar.

1/3 cup of bulk sweetener is 16 teaspoons (there are 48 tsp per cup). So you'd use 8 packets.


hth,

Doreen

[Lil]

Where can I find this recipe?

[VickyRenee]

Here it is, but I hope I did it right lol

[VickyRenee]

Ok guess not LOL

Here it is:

http://forum.lowcarber.org/showthread.php?s=&threadid=38476

[Annie-Pie]

Well, I think I know what's on the menu for dinner tonight...and tomorrow, a shrimp recipe from the many posted here today.

One tip, for what it's worth. I can just picture someone tearing the itsy bitsy papers off the top of Splenda. If packets are all you have, (like me), put 4 of them together. Hold on to the top, shake the powder down, Cut. Pour. Simple.

I found natural peanut butter at Costco, brand new item. It's called Maranatha and it's like Adam's but so much better.

What yummy ideas you all have!
Hugs, Annie-Pie :wave:

[Annie-Pie]

Well, guess what I'm making right now. The first person to touch my chocolate peanut butter cups has dish duty tonight!

Thanks, Vicky. This will be a hoot to make and modify too!

Annie :daze:

[mtb2936]

Could you please let me know how many carbs are in these Peanut Butter Cups. Thanks. Mary

[Flutterby]

It says it at the beginning of the post but if I remember correctly they are 2.5 to 3 net carbs (depends on what pb you use) per pb cup.

[Annie-Pie]

...to what's already been said. They truly are awesome. Everyone should try them. I'm making more today!! Thanks for the recipe,friends! Annie-Pie :p

[Waterdragn]

Hi Karen! Are you aware of any substitutes for mayonaise? Would sour cream work? Thanks.

Dianne

[Saccharine]

i couldnt spend time reading all the posts on this fabulous thread, btu for fruit lovers, raspberries mized in, with or without the peanut butter also tastes great. reminds me of godiva chocolates. :yum:

[Angie43604]

This is the first time I made low carb goodies for myself. These things are excellent. I gave one to DF who isn't low carbing any more and he said they are exactly like regular PB cups but a little richer. I didn't use quite as much nutrasweet. But they are great. Tonight I think I am going to try and make some gummy worms. It should make cravings go by a lot quicker with these. :thup:

[MicroBio]

1/3 c splenda? How many packets do you think this is? I think I may have overdone it, using 40 packets...

Also, splenda only comes in packets, right?

Thanks

[terrahawk]

No, but thats what I thought at first too because the box was hard to find. You can get 3.8 oz boxes which hold more than you think (they are so light).

If you go to Splenda's Web site (http://www.splenda.com/), you will see the box.

Peter

[Annie-Pie]

Micro, 27 packets of Splenda = 1/3 cup.

Angie: Nutrasweet--Yikes! Watch out for Aspartame, it can cause major, long stalls in your LC'ing efforts. Most people on this site use Splenda as it is made from sugar. Try to experement and see if you might do better with it instead. :)
BTW welcome to the site, you'll find so much support and good news here. Don't be afraid to ask questions, or create a new thread! :agree:


Carb breakdown for homemade chocolate peanut butter cups:
1/3 cups Splenda = 27 carbs.
1 Tbsp. Cocoa = 3 carbs
1 Tbsp. Whip cream= 2 carbs
1 cube Butter = 0 carbs
4 Tbsp. Peanut Butr. = 10 effective carbs
************************************
TOTAL CARBS FOR RECIPE: 42 grams.
Yields: Small portions (1/4 full) 16 cups = 2.6 carbs; 1/2 full = 5.25 carbs

[RGale]

Wait!!

It only takes 6 packets of Splenda to equal a quarter cup!! 27 packets would be the equivalent of over a cup and a quarter of sugar! Each Splenda packet is the equivalent of two teaspoons of sugar, so six packets = 12 tsp = 4 T = 1/4 cup. 24 packets = 1 cup.

[Annie-Pie]

RGale,
Thanks for the warning!

I am concerned though, because the original recipe calls for exactly 1/3 cup SPLENDA... Splenda to equal 1/3 cup sugar.

Try it with 6 packets and tell me how it is. Please.
Thanks, annie :p

[Annie-Pie]

RGale, Sorry, I should've previewed before posting that last reply...

1/3 cup splenda, in the original recipe, is exactly that. It is NOT to equal 1/3 cups of sugar. Now maybe I'm not sounding so confusing.

We have made this about 10 times and always have used the 1/3 cup Splenda.

Let's keep in touch on this one, ok? It sure would save money!

Annie

[MicroBio]

Thanks annie-pie. No wonder it's so sweet. Still very good though!

[MicroBio]

Oh....

Alright, I made it using the same recipe, but using 40 packets of splenda. Very, very sweet, but still very good.

So this recipe has also been made using as little as 6 packets, and 27 packets? How did each turn out?

[dedinpool]

awesome!!
Very tastey! will make again.

[Annie-Pie]

Agh, ech, pughy, get the drift?

Do NOT use unsalted butter with unsalted natural peanut butter. We kept wondering, "What in the world did we do wrong?" Then we realized it! Make sure one of them has salt. Another thing to laugh at myself about!

[jerppt]

Annie Pie
Question-
You just posted to use either salted butter or salted PB -I used salted butter and unslated PB and it came out VERY salty-Too salty to eat and had to throw them out-It worked for me great with the unsalted butter and unsalted PB-did I maybe do something wrong??
Anyway the ones with the usnalted PB and butter were totally yummy !!
Alot cheaper then Russel Stovers SF PB cups!!!!

Thanks!!!!

[Annie-Pie]

Hi Jen...
Well, maybe I did something wrong. My daughter and I have made this so many times. I think what happened, is at the first, we used that awesome Maranatha organic peanut butter from Costco, which we can't find anymore! It was awesome. We made it with the salted butter at the time, and it was ok, but "salty".

So we bought unsalted butter on sale and tried it. This time with Adam's. I can't stand that stuff. But our unsalted with the unsalted butter was horrid! We wanted to throw that out! But the cost of the Splenda changed our minds. :agree: I tried adding more Splenda, more cocoa, and finally found it was the peanut butter.

If "natural" peanut butter is all the same, I wonder why the huge diff between Adams and Maranatha?

Thanks for sharing your experience! Keep in touch!
Blessings, Annie-Pie :wiggle:

[etoiles]

Just made the peanut butter cups tonight and they were wonderful!!! Even my DH who doesn't even like chocolate too much was in awe of these!

We did use half peanut butter (our remaining supply) and half almond butter which turned out okay and we used 1/3 C. of the baking type splenda. We made 8 of them and in 2 put walnuts in the bottom to try that version.

Another version which I think I will try sometime is to use a little da vinci raspberry syrup in it and then instead of walnuts put in a few raspberries in each cup before putting the chocolate mixture.

MMMmmm and I think raspberries are on sale this weekend so I will have to give it a try!

[GirlGeek]

I HaVE to have these in the freezer to satisfy late night cravings. But I make 12 out of the mixture, I pour them straight into an ice cube tray and then freeze them. I also add a little orange extract, and now I have chocolate orange peanut butter cups....at only 1.2 carbs per!!!


yummy!!!!

[EmyAmber]

These sound delicious, I do tend to get cravings from peanut butter, though I LOVE the taste. I will try it using half macadamia butter and see how it comes out.

By the way, I believe Splenda has 24 carbs per cup. So 1/3 cup would be 8 carbs.

From Emy

[siara28]

These were just SOOOOOOO nummy!!!!! I use both salted pb and butter, just plain nummy. It really helps my sweet tooth. I eat one a day, throughout the day, just a bite here and there.

Thanks so much for the recipe!!

Heidi

[avah]

WOW! I made these last night and they are delish! Thanks for posting the recipe. :)

[gawdess]

Can you tell me the carb count and serving size on these? I never seem to get the right numbers....Without the walnuts too!

[hogie]

Thanks for the receipe! When having one of my "chocolate attacks" the other day I mixed up the following and it really helped me, and tasted pretty good. I did not, however, measure anything!!!
1 brick of cream cheese
cocoa ( maybe 2 T? )
1/2 C whipped topping
Heavy whipping cream till smooth
A little coffee for flavor ( already made)
I mixed it all together with a blender till thick and smooth, and put it in the fridge. Tastes like creamy cappachino cheesecake!
( Not too sure on those carbs, but I was having a breakdown!! :O)

[hogie]

Fern, made these too, and thanks so much! I however, couldn't keep out of them, and instead of putting in muffin cups I just put in a tupperware container, and I think I ate half of it in one day! (whoopsie). Been having a really hard time, need some motivation!!!! Been on for three weeks and haven't hardly lost anything. Been trying to keep my carbs to 20 and less, because I'm a sugarholic and don't think I can last on induction. HELP!!!!!!!

[TrueColors]

This sounds pretty good...... I'll have to give it a try.

TC

[jerppt]

I tried your recipe for the cappacino type cheesecake and it was excellent-Thanks for posting it-I was getting tired of the same old cheesecake recipe with splenda,cream cheese,whip cream and sour cream--yada yada yada

YUM YUM!!! :rolleyes:

[GrammaJoJo]

:yay: I made these today and they are the BEST!!! Even my DH loved them, there will always be a batch in my freezer!
Thanks!
JoAnne

[GrammaJoJo]

I just read some of the previous posts, and when I made these I used 6 packets of splenda, I thought they were good, my DH said that they should be a little sweeter, I was going to use 10 packets next time. I would think that 27 or 40 packets would be extremely sweet.
JoAnne

[etoiles]

One thing that I have started doing with these is instead of using splenda I am using da vinci syrup to sweeten it, then you can add different flavors too. They do make them a little more frozen like since there is more liquid in there but I enjoy them just the same!

[zedgirl]

Fern, these are fantastic and will definitely become a staple in my house. I used less pb, added toasted coconut and extra cream....reminded me of chocolate icecream cake!

[filmlass23]

I am addicted to the original recipe posted on this site... however, using all salted butter is a little too salty for me. Using all unsalted is too bland... I just tried doing 1/2 salted & 1/2 unsalted -- PERFECT! :)

[lisam33]

i made a very interesting variation today. I made the chocolate part as normal, except that I thripled the cream because i like it more creamy and left out the peanut butter. I poured a small amount of the chocolate in small candy liners to make a shell. For the center, i made some whipped cream with cocoa powder, a little cream cheese and some hazelnut Da Vinci syrup. I put that in the cup and then covered with more chocolate. They were like mini chocolate cheesecakes- YUM.

[Julie10]

These are great...Thank you so much for sharing....

Does anyone know the carb count for the whole recipe?...I used 1/3 cup of splenda....

Julie

[Julie10]

I got my anwser .... 1 cup of Splenda has 24 carbs, so 1/3 cup will have 8...I made the coconut kind and total (for 7 cupcakes) is 22 and 8 fiber, net total is 12....Julie

[roxy_foxy]

Okay, I am PMSing majorly!!!! My PB cups are freezing right this instant!!! I tasted the scraps from the pan, and oh boy oh boy, I cannot wait. There were a couple of hard chunks in the mix, something like a hard candy, I think it was where the splenda stuck together with the butter and chocolate.......might be an idea for those who like to experiment.

Oh, and I didn't have muffin pans so mine are in a bread pan.

[Annie-Pie]

Juli
Hi, I am interested in where you got the carb count for 1 cup of Splenda. Perhaps my info has been wrong all along, and I'd like to check it out.
1/3 cup of splenda equals 27 carbs, because 27 packets equal 1/3 cup. 1 gram per pkt if it's the powdered form you're using.

Wow! I hope I'm wrong! Can you share your info's source? I'll have to correct a lot of people's recipes I gave them!
Hugs, Annie-Pie

[Julie10]

Hi Annie-Pie ....

I sure can....:)

I also posted this question in Atkins Diet Forum ...I am pasting the post and the reply here...I hope this information is correct....Also Annie, have you ever tried this with Stevia drops?...If we could use stevia it would even lower the carb count....

Does anyone know what the carb count would be for 1/3 cup of splenda....Also, If I wanted to substitute the splenda for Stevia drops, how many drops would make 1/3 cup of splenda..



Hi Julie,

I can't help you with the stevia I'm afraid, but I can give you carb counts for Splenda.

1 cup of Splenda has 24 carbs, so 1/3 cup will have 8.

Cheers.

Rosebud

[Athena123]

Juli
Hi, I am interested in where you got the carb count for 1 cup of Splenda. Perhaps my info has been wrong all along, and I'd like to check it out.
1/3 cup of splenda equals 27 carbs, because 27 packets equal 1/3 cup. 1 gram per pkt if it's the powdered form you're using.

Wow! I hope I'm wrong! Can you share your info's source? I'll have to correct a lot of people's recipes I gave them!
Hugs, Annie-Pie

Try this site calorieking.com (http://www.calorieking.com/foods/food.php?category_id=90&brand_id=943&food_id=82973&partner=)
That is the carb count for the splenda in a box. I'm not sure, but maybe the counts are different between the powder in the box and the packets of splenda.

[Julie10]

It does seem to be different.....When I check with Calorie.com it says 13.5 g carbs for 27 sachet of splenda and 24g for one cup of powdered splenda...What I don't understand is when I put in 1oz, I get back 28g carbs of powdered splenda....Does anyone else get these figures?....Julie

Sorry, I meant to type CalorieKing.com......

[surfnmom]

Hi, I can't wait to try these, but I don,t have the unsweeten choc. So I pulled out my cook books and the substitution for this is

3 tbsp of unsweetened cocoa and 1 tbsp of either salad oil, or shortening, or butter= 1 OZ UNSWEETENED MELTED CHOC.

Soooo I am going to try this and will let you all know, plus I In my case it would be cheaper, soooooo off I go to give this a shot :)

[surfnmom]

Hi, I used the cocoa as a sub, It's alrite but not great, to greesy tasting, but I thought this was kinda neat, I didn't have a cupcake tin, So looking around for some thing to put them in, I came a cross an empty plastic Ice cube tray. I sprayed it with pam and wala them puppies poped right out when I flexed the tray. I used 12 of the 14 cubes, reminded me of the chocolet in the valentine boxes LOL

[trudi]

anyone know if you can incorporate peanut butter and whipping cream so that it can have a lighter consistance? I want to make these cups lining with choc and filling the cups with some kind of moose-like peanut butter filling

[nawchem]

I made the original Fern recipe last night, somewhat fearful that I would eat the whole thing. It is fantastic and so rich I was completely satisfied.

I made them in a large tupperware and cut it into 12 squares like fudge. I had 2.5 last night and the other half this morning. I left out the nuts and made mine with crunchy peanut butter.

This is going to save me a lot of money, I like these more than any lowcarb chocolate on the market.

[Liza Pike]

I tried making them and they were absolutely horrible. I buy the low carb ones and they are fabulous,, even my friends enjoy them!! I think they are made by carbolite or atkins... but I find them in the grocery store.

[gawdess]

Cant say I cared for these...

[Karen]

I tried making them and they were absolutely horrible. I buy the low carb ones and they are fabulous,, even my friends enjoy them!! I think they are made by carbolite or atkins... but I find them in the grocery store. Yes, those folks that don't enjoy the taste of dark chocolate will probably not enjoy these.

The PB cup recipe is great though if you want to avoid sugar alcohols. You can't avoid them with commercially produced, low-carb chocolate.

Karen

[pammiejoe6]

I'll bet these are good in those mini cupcake liners too!!!

[Xplora]

I made these and I think they taste like frozen chocolate flavored butter. Too much butter for me. Very greasy too.

[Xena2005]

Can I replace the unsweetened chocolate with cocoa?

[Rosebud]

Can I replace the unsweetened chocolate with cocoa?
Hi Xena, I'm sure you could substitute the chocolate with cocoa - as long as you use some extra butter.
This is a standard substitution:
For every 1 ounce of unsweetened baking chocolate called for in a recipe, substitute 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or vegetable oil.
http://home.gwi.net/~erictolson/practicalpantry/staples/page13.html

HTH!

:rose:Rosebud:rose:

[Julie10]

I love this recipe and as you will see, I love coconut.....I experimented with it tonight and use 1/4 tsp of liquid stevia instead of splenda which brought the carb down allot lower... And I used 1 1/2 cups of unsweetened shredded coconut, instead of peanut butter.....I had to add another teaspoon of cream to the chocolate mixture before adding the coconut.....I made 13 nice size pieces, lined with cupcake paper.....The total carb count is 1 each.....We all enjoyed them here but then again, we all love coconut.....Julie

[Huskerchic]

I made this recipe this weekend and have but three words...

OH.
MY.
GOD!

It was WONDERFUL !! But next time I'm going to use unsalted butter (like it called for). I'm not a big salt fan and I could taste it in the candy. But otherwise it was GREAT !!!

[BlitzedAng]

Do you use sugar free peanut butter or Regular?

[Julie10]

I always buy the pure peanut butter....It's all natural....In the ingredeints it's only peanuts...You can get it at health stores and at some markets....Julie

[Delta Fox]

Made them tonite but with some macadamia butter I had in the fridge + 4 squares of 85% cocoa Lindt choc and salted butter. Too salty for me (still chowed 3!!) but just fine for hubby. I'm going to make them with the unsalted butter and pb next time and I'm sure they'll be perfect!!
I was also thinking of mixing them with different flavors...coconut, almonds, raspberry etc...and rolling them into little balls and dusting them with cocoa to have as truffles for Christmas. :thup:
...might have to cut down a bit on the butter for the truffles. Does anyone know how these things hold their shape when they're out of the freezer for a short while?

[allibaba]

YIPPEE!!! When following the original recipe these are great!!! I made them the first time by replacing the 1/3 cup Splenda with DaVinci German Chocolate Syrup and I used Skippy peanut butter. I only used 3 tablespoons of it and they came out HORRIBLE!!! So, I figured I'd give them another shot using the Splenda and Smucker's natural peanut butter :yum: . I didn't have the natural pb at the time, I'm glad I went out and got it.....


Alli

Oh yeah, I made them out to be about the original size of Reeces by using a regular muffin tin and making 12 for about 1 1/2 carbs each. Of course I count them as 2 ;). I'm going to use my mini muffin pans and try to make 20 of them for 1 carb each.

[SweetMel]

Ok these sound really good and easy but do you use unsweetened peanut butter or just regular?

[Julie10]

These are great.....I use a natural Peanut butter.....When you read the ingredients, it should say made with peanuts only.....

Julie

[beatle]

I tried these tonight. They're not bad, but I didn't flip for them. :( I made them with an extra Tb. of butter and 3 Tbs.of cocoa, natural peanut butter w/salt, unsalted butter, a touch more cream and a splash of Torani vanilla syrup. There was just too much dark chocolate taste for me. They might be excellent w/the coconut, however.

[Brandywine]

Oh my they are delicious. Ive made them several times..
But my question is. Ive been sticking closely to the plan and Im not sure if these are causing me to gain?
anyone else try these and find them selves gaining while eating them..
alot of times. I cut them in half.. eat one after lunch then the rest at night for a snack..
also.. I only have the 6 portion cupcake liners.. and when I make them. I make 6 in there then use 2 paper liners on a plate to freeze them..
not sure how many carbs .. there are.. doing it that way..
and Im not sure how to figure it on the fitday..
thank you in advance. on any help..
huggs..
Debbi~

[Saweetie]

Super treat...but it is a little too dark chocolatey for me...any suggestions?

I ran it through fitday....

1061 Calories
103 FAT
26 Carbs
24 Protein

I was only able to get 4 out of what I made...so I guess that they were 4.25carbs a peice...

Not bad...

[Brandywine]

I think they are delicious but.. I was wondering if any one has gained any or stalled from eating them..
also.. I hope that Im making them right? lol
I've been using the recipie from the front page.. where this topic first started. only ive been using the nestle semi sweet choc chips.. I got them on sale for a dollar a bag at our super walmart.. I use my scale and measure out 1 oz of them..
( I figure cheap candy) lol..
well sort of..
the reason I say about making them right was because I noticed on here too that some make them with hershey cocoa..?
they do sound like they would be too dark chocolate for me too..

[Saweetie]

Hi Brandy Wine...the I guess its a win/loose situation...unsweetened is pretty dark...but semi-sweet is high in carbs...

Nutrition Facts
Amount Per 1 cup, semi-sweet chocolate
Calories 804.72
Total Fat 50.4g
Total Carbohydrate 106.01g
Dietary Fiber 9.91g

VS...

Nutrition Facts
Amount Per 1 cup, grated Unsweetened..
Calories 689.04
Calories from Fat 656.96
Total Fat 73g
Total Carbohydrate 37.36g
Dietary Fiber 20.33g

[Brandywine]

I guess I better go back thru and find the recipie and..for how much cocoa to use.. perhaps it can be lowered?
On the main one. it said.. 1 oz of baking chocolate.. lol.. guess I misread it wrong.. then seems like i remember someone saying the nestles semi sweet chips are the lowest.. so go figure. but next time .. I will try the cocoa .. lol..
thanks for replying.. at least now i know..
Debbi~
Think I will wait a while tho.. just to see if that is what is causing it.
or if it could be something else..
thanks again..

[imlosingit]

These are a lifesaver at TOM .

[Annie-Pie]

Hi Brandywine--

First of all, your picture is so pretty! You have such a cute smile!

You probably already figured this out, but if we're truly LC'ing, we can't have the semi-sweet chocs. That defeats our entire purpose. We want to rid the sugars out of the body so they won't be stored as fat. Semi-sweet choc has hydrogenate oils and ***sugar**8, that 5-letter word!

I have used the main recipe using 1/3 cup baking cocoa for almost a year now and love it. You may find that if you substitute s/f syrup in place of some of the powdered splenda (1/3 cup splenda total for recipe), it will decrease the carbs. s/f syrups are heaven-sent recipe helps: they carry no carbs because the splenda is liquified. Hope that helps you!

Let me know how it goes for you!
Also, best wishes on your progress. You are doing fabulous! :yay:
Hugs, Annie-Pie

[Annie-Pie]

WHOOPS! Sorry Brandywine---I goofed! I re-read the post--saw your post, but also saw with Saweetie's photo.

Oh well, sounds like I need a LC choc peanut butter cup to clear my mind.

Saweetie, your picture is darling! And Brandywine--you get a pic up too so we can see your smile!

Sorry--Annie-Pie

[jodigirl]

I made these for the first time last night. They taste like greasy chocolate butter. What did I do wrong? Help!!

[Starmaker]

I melt 4 Ross coconut bars, and 1/2 of a ketogenics almond bar (if I have it around) I add 1/4 brick cream cheese and 2 large tbsp of unsweetened crunchy peanut butter. Stir it all up...After it all melts together I drop them on a greased plate with a tablespoon. I make them pretty large. I then freeze them, and take one or two out as a treat when the PMS makes me nuts!

[jodigirl]

Tried these again last night with unsalted butter, and peanut butter in the middle. They looked great, but they tasted yuck... My wonderful family said they were better, but the look on their faces yuck too. I guess I should just buy carbolite peanut butter cups.

[Annie-Pie]

Jodi

You know, sometimes I have different results with those too. I think it even depends on the brand of peanut butter, chocolate and butter!

Oh well...perhaps you're right: go buy your chocolate. It's better than wasting ingredients. Besides, there's so many other wonderful chocolate LC recipes out there to try!

Best wishes for your LC success! Keep up the good work!
Annie-Pie

[2Airedales]

THese PB cups are Evil!! Everytime I make them I eat them all up in 1 evening! Evil I tell you!! :lol:

[cincin11]

I like them better now that I have made some changes. You just have to mess around and try it different ways. I use 1 oz of chocolate, I use a half stick of each, salted and unsalted butter. I don't put the cream in and I keep adding splenda packets and/or pb until I think it tastes like a pb cup. Don't freeze until you get the perfect taste.
I have put a dollop of pb in the middle of mine and thought it was excellent . Or if my batch doesn't come out so great I have put pb on top. Yum.


I have tried the offbrand peanut butters and it's not as good as when I use Smuckers Natural.

[barefoot51]

OMG - these are good.

I made my version using a large tablespoon of coconut oil/butter in place of the butter.

My experience with using butter in a recipe like this has been that it ends up being a bit too greasy for me (as in the protein bars!)

I also substituted the granular Splenda with 12 drops of liquid Splenda and 1/4 c erythritol.

I used the Smuckers Natural for the peanut butter.

They are so good. I wonder how I could make them stand up a bit so they melt less - maybe add some pectin or something?

Oh well - no complaints here :)

Thanks Fern :) barefoot

[barefoot51]

I must also add that the second batch was made with expeller pressed coconut oil as opposed to virgin coconut oil - the coconut taste was too strong in virgin type for me!

Thanks again - barefoot

[CONILUV]

Can't wait to try thiese~

[freckles]

Finally broke down and made these today...they are AWESOME!!! And I don't like dark chocolate at all. I can't wait to do some experimenting with them. I might be able to rid my woe of store-bought candies if I can come up with a few different versions!!! Thanks everyone for all the ideas!

[huggs2ewe]

they are awesome, I have used smooth no sugar pb, crunchy pb, roasted macadamia butter and roasted almond butter. All really good.

BUT be careful... I had to stop making it because i was eating toooo much of it. It's addicting!

[Sharon]

I've made these before as well...and these are some great ingredients to play with for your favourite variety.

The original recipes calls for 1 stick of butter (which someone else indicates is a quarter of a pound). For me, I find I use a quarter of CUP and that's plenty of butter. I also tend to favour natural chunky peanut butter. I also mix my sweeteners so I don't require as much....some Splenda, Sugar Twin (Cdn) and a few drops of liquid sweetener. I don't think there is as much "after taste" doing this.

Definitely to be eaten in moderation!!

[Annie-Pie]

Has any of you tried making these with less Splenda by using Torani or DaVinci s/f chocolate syrup?

I wonder how the consistency would be.

Appreciate your comments.
Annie-Pie

[Saweetie]

I've been adding cream cheese to these and it's really lessened the DARK choc. flavor etc....so its something to try...and yes, lots of splends and sometimes some SF choc syrup...

[etoiles]

I have made these with da vinci syrup instead of splenda with good results. They are a little harder out of the freezer then though because of the liquid increas but good.

Also I tried at the suggestion of someone with half the butter to reduce the calories and that worked great also !

also has worked okay adding some carbsense choc milk instead of cream (that is all we had). :)

[sr5]

My version is:

1 oz unsweeten chocolate
1 stick unsalted butter
1/2 cup splenda
4 tablespoons heavy cream
4 tablespoons Adams no-stir natural peanut butter
Then I add whole nuts to each cup.
Makes 6
and I only have 1 per day.

[sr5]

I just realized I use 2 oz of unsweeten chocolate

[BlitzedAng]

I gave it the good ole college try. 3 times,lol. But was a taste I wish I could forget.. ((shivers))

[BetsyJane]

Just wanted to weigh in (no pun intended) on the recipe for the peanut butter cups in the Sweet section. All I can say is.....WOW! It made 6 good size cups.....brought them in to work for all my low carb pals and everyone agrees - it's definitely a :thup: !! One idea was to also let them come back to room temp after freezing and pour over LC ice cream. A little too indulgent for me at this point, but I MAY try one with a dollop of whipped cream. Not something I can eat every day, though - MUCH too rich for my system. But for a once in awhile treat - count me in!

[blatla]

Mmmmmm....those things can be addictive. I've had to stop making them because I can't control myself when I know they're in the freezer. My latest treat that I keep onhand is the Jell-O cheesecake (also from the Sweets forum). That one's a little lower in carbs and not quite as dangerous for me as anything with peanut butter.

[MMMM Bacon]

Thought I'd put in my metric conversion and results of experimentation with this recipe, for those who don't like ounces and teaspoons.

85g (3 oz) butter (0 carbs)
28g (1 oz) square Baker's Unsweetened Chocolate (3.7 net carbs)

60 ml (4 tbsp) sugar-free peanut butter (Kraft sugar-free has 2.1 carbs/15ml, total of 8.4 carbs))
30 ml (2 tbsp) Splenda (3 carbs)
30 ml SugarTwin (1.5 carbs)
30 ml heavy cream (0.9 carbs)

Microwave butter and chocolate on high for 2-3 minutes until chocolate melts, stirring several times during process. Add remaining ingredients. If you can't get SugarTwin (cyclamate), use 125 ml (1/2 cup) Splenda.

I used these little cups I found in a party supply store that are meant for petites fours, because I couldn't find the mini muffin papers. I put them in the mini muffin tin and they worked quite well. Each holds almost 15 ml of Choco-PB treat and is a 2 or 3 bite chocolate treat for me, enough to satisfy a little sweet craving. Makes about 15-20.

Total carbs 17.5 per batch.

[Pmizer]

This really does taste good

[rsauten]

I made these tonight with the new carb solution PB that I found at walmart. It has 3 carbs per 2 T. They were great. I might add less butter, and add some cream cheese next time. I'll definately add coconut!

[BlitzedAng]

Ok, made theese again but they tasted bland. Could berely taste the peanut butter. Any suggestions ?

[MMMM Bacon]

I tried these with lo-carb PB (made from soy) and it sucked. Gross aftertaste. So I'm sticking with the real no-sugar PB, and losing carbs by using liquid Splenda. I have used anywhere from 3 rto 5 tbsp of PB and found no real difference in taste between 3 and 4, so I use 3. 5 was tasty, but didn't do it for me so much that the extra carbs were worth it.

[monica26]

Gotta try these they sound great :)

[missymagoo]

this recipe sounds really good. sue

[monica26]

These are so fricken good good good! Thanks for the recipie! :)

[TrueColors]

These are great. I decided to bring this thread back up to the top, to keep it going on and on. :- )

TC

[Ms Sarah]

mmmm I've got everything in the house but cream...Darnit anyways!!! Guess I'll be making these tomorrow!!!!

[amy411]

these are absolutely awesome!!! i htink i may use unsalted butter like the recipe calls for instead of salted...but man they were still good!!! i made them yesterday and only have 2 left...uhhhhh ohhhh.

i also used the new carb solutions pb...it is sooo good.

[webgyrl]

Whew, I also gave it a try. Tasted like a choc/pb stick of butter. LOL. I think i'll be doing some major tweaking before I try it again. (shudder)

[granisez]

I ground flax seed, cinnamon and splenda and put it in the bottom of a muffin tin (the paper thing) then spooned the chocolate/peanut butter mixture on top. OH MY GOODNESS!!! It is almost sinful and it doesn't add extra carbs - please give it a try!

[doralisa]

Wanted to add: I make the peanut butter cups in plastic ice cube trays. From one recipe I get about 14 which breaks down into a little over 2 carbs per "cube". I also add a little bit of heavy cream and softened cream cheese to the mix.

[granisez]

Thank you so much for the great idea. :agree: I will sure use the ice cube trays and try the cream cheese in the cups. I am having a hard time only eating one - I probably could eat all of them at one time if I allowed myself to do it. Have you tried putting the flax seed meal in the bottom of the tray yet - uum is it good :agree: Thanks again!

[MaryToU]

I finally tried this recipe, you would have thought I would gotten around to it earlier. :lol: Anyway, I made the mistake of using regular butter instead of unsalted! WOW, I never knew there was so much salt in butter!

Second batch worked out well, after running to the store and buying unsalted butter. But for some reason, I can't get over the idea that I am just eating flavored butter! All in all, a good way to get the fat count up for the day!

[kajte]

Hi,

I read this post yesterday & it got me drooling & searching through the cupboards for ingredients!

I did not have the unsweetened choc and a trip to my local (small) asda was unsuccessful so I improvised!

I used a very large slug of the da vinci chocolate sugar free syrup to replace the choc & the splenda.

As you can imagine the mixture was very sloppy & went a long way! Also it was still peanut butter coloured!

I have just tried one, and although it was nothing like the originals it was still very nice, but more of a frozen ice cream sort of texture.

I will def be making again, but will be useing small lolly moulds which will be bigger, but with out the carbs for the choc & the granulated splenda the recipie now only contains about 10 carbs all from the peanut butter!

So a failure on the looks front, but a thumbs up on the taste :)

Kate (",)

[LadyBelle]

Ok experiment time, DS and I are going to try this with only a couple modifications.

Mini muffin tins for portion control and coocnut cream since I don't have heavy cream around. Also erthynol (sp) instead of granular splenda. It's mostly for the kids as I've lost alot of my taste for sweets, but you never know I may get addicted to them as I love P&B :)

[bluesfan88]

these look great linda . i will have to try them :)

[Adrix]

Hi everyone!

I love love LOVE reeses peanut butter cups so 2night i attempted to make my own low carb ones - really easy peasy too!

recipe makes 4 -

melt 25g (about an ounce) of 75% chocolate (the good stuff) in the microwave and pour a teaspoon or so into the bottom of 4 mini muffin cases. Harden in the fridge, then take out and spoon again 25g (ounce) of sugar free peanut butter into the four cases (on the top of the chocolate) - pour the rest of the melted choc onto the top of the p/b to coat completely. Stick in the fridge to harden! ET VOILA! - havent tried one yet but i'll let you know how they taste! - Oh i nearly forgot, mine work out around 3.5 carbs per cup!

Ax

[DaPeach]

:thup:I made these last night before bed...they're gone. I did share & everyone is raving. I put chopped peanuts in the bottom of the cups (I love chocolate covered peanuts!), but the only thing I may do differently is add a small bit of paraffin wax to the mixture so they don't melt so quickly. I'd like to have them out for the holidays, but not have to refreeze them often.

[Molly_S]

I'm looking forward to making these soon, but I only have the packets of Splenda. How many should I use?

[angel47]

Rob I am from london also and would love to chat with a new lo carb friend. my e-mail is bic97~hotmail.com I have lost 25 pounds in 2 months would love to chat

[superaunt]

I think I'm gonna try these out tonight-- major PMS o'er here needing some taming! :D

[superaunt]

Ok. these really are FANTASTIC! I've made them once with unsalted butter, once with salted butter -- Hands down I prefer the salted butter. Also, I use CRUNCHY peanut butter and feel that it REALLY makes these special treats! :)

[BlitzedAng]

I like stiring in some unsalted macadamia peices..Very yummy.

Angel

[nameless]

I made these last night and they taste great!

[JoeBlow]

Oh my goodness. This is the tastiest snack ever! I am so glad that I found these! Everybody should try this!

[missymagoo]

they sound great. i know i am going to try them in a few weeks. sue

[sldeal]

Saturday is my time for experimenting, so I'll give these a shot tomorrow. Hope I like them as well as everybody else. :lol:

[sldeal]

I tried these today and they're to die for! Actually I experimented with two different batches.

I followed the recipe for the peanut butter cups but I reduced the butter to 1/3 cup and they were fabbbuuuulllloooouuuussss.

Then I whipped up a batch w/o pb and used 1/4c peanuts instead (6 carbs - 5 fiber = 1net carb) If you like chocolate covered peanuts you would love these (don't forget to add vanilla extract, approx 1/2 tsp). Because I'm not a lover of chocolate covered peanuts I took them out the freezer, threw them in the microwave and added cream cheese, all I can say is WOW! They turned out fudgy and rich. Unfortunately I'm not a big lover of chocolate so they'll be in my freezer for a while until the urge hit.

Oh forgot to mention, I didn't have a muffin pan so I used an empty egg carton instead (the styro type) worked out perfectly. Just wash, spray with PAM and fill. The good thing is you can keep it covered with the top. Both batches made 12.

[meplus1]

Will definitely try these :0

[lcstudent]

Sooo good and easy! Thanks for this recipe. I made them with coconut oil (butter is too soft and greasy for me) and they came out like hard chocolates! Might add some erythritol when I can order it so the chocolate isn't as bitter.

[lcstudent]

Okay, tried these with a mix of Z-Carb milk chocolate and lindt 85%. Amazing! I'm hooked. :)

[MissSmiles]

Hello everyone. I am new here. I actually stumbled across this site when I was trying to google a recipe for Low Carb peanut butter cups. I found this one and I tried it. Oh my!! These are so wonderful!!!!

[CarolynC]

I made these today for the first time in several years. They are incredibly good and very easy to make!