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

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 !! 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!

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.

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.

This really does taste good

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!

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

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.

Gotta try these they sound great

this recipe sounds really good. sue

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

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

TC

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

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.

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)