A super-easy fudgey confection that is reminiscent of Reese’s pieces. You will need cocoa butter, fortunately available at Netrition. It is great to have on hand for several of my candy recipes.

1 cup chocolate chips,  (250 mL)
  Sugarless (however, sweetened)
2 oz cocoa butter (60 g)  OR use 2 unsweetened squares of chocolate (may need to add another sweetener such as powdered erythritol to raise the sweetness of an uber-chocolatey confection!)
1/2 cup smooth peanut butter (125 mL)
Liquid Sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)

In a double boiler or heavy-bottomed pan, combine chocolate chips and cocoa butter.  Stir occasionally over medium heat until molten.  Stir in peanut butter until well mixed and liquid sweetener.  Pour into two nonstick mini loaf pans.  Freeze until solid, then refrigerate.  Cut into 8 squares per pan.

Helpful Hints: You may use 6 oz Lindt 70% chocolate (need 2 bars) or unsweetened baking chocolate (6 squares) - adjust sweetener to taste once the peanut butter has been incorporated. If using these options, use some powdered erythritol as well as, say, liquid sweetener, to raise the sweetness level sufficiently.

Yield:  12 squres per pan
1 square
83.8 calories
1.4 g protein
6.7 g fat
1.1 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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