Peanut butter and chocolate are such a great union of ingredients in candies and fudges. Can there be a better union? This is a very quick and easy recipe and then it is waiting for the chocolate to set up. Putting the dish in the freezer will hurry things along.
These are small bite-sized pieces of chocolate that are kept in the refrigerator. Snacking on one or two with a cup of tea is quite satiating and will hold one until dinner time.
I used Skippy Natural - the crunchy version, but you can use smooth peanut butter, if desired. If your peanut butter is salty tasting, make sure to use all unsalted butter. If not, half and half salted and unsalted would work. I used salted butter, but I think I would prefer the former formula instead.
If you love the famous Reese's pieces candy, you are going to love this easy recipe. Obviously these are not the same as those of the Hershey company. They will remind you of the flavors of peanut butter cups. I have a ton of recipes along those lines, but these will definitely remind you of Reese's peanut butter cups. You can make this more of a milk chocolate by using milk chocolate chips or by combining dark and white chocolate chips. No added salt is required in this recipe, especially if you use a salty peanut butter or all salted butter!
If you like you can put this chocolate in egg shaped molds for Easter. I think we will do an Easter newsletter showcasing some of my chocolate recipes, but you can easily find them under Confections. Making our own chocolate ensures we do not have funny nutrients or non-nutrients such as artificial color, artificial flavor and palm kernel oil in it (palm oil) or hydrogenated vegetable oil and soybean oil or soy lecithin, etc. for instance. Always read the product details. Chocolate can be added to our daily diet when low-carbing.
If you prefer you could make this with some cocoa butter to replace some of the chocolate chips. 1 cup chocolate chips = 6 oz. You could dip these candies in pure melted chocolate for a crunchy candy shell. You can make these in accordance with your own tastes. No dairy ingredients in these other than the butter.
INGREDIENTS:
1 cup sugarless chocolate chips (250 mL)
1/2
cup unsalted butter, OR (125 mL)
half salted and half unsalted
1 cup crunchy peanut butter (250 mL)
(I use Skippy Natural Crunchy)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1 tsp vanilla extract (5 mL)
Spray
an 8-inch (20 cm) square dish with nonstick cooking spray and line with
parchment paper with high sides.
In
medium bowl, melt chocolate chips and butter together in microwave oven in 30
second increments, stirring in between, until molten. Stir in peanut butter, liquid sweetener and
vanilla extract. Pour into prepared dish
and smooth the top. Freeze and then
refrigerate. Cut into little squares and
enjoy one or two after dinner.
Yield: 42 (6 X 7) servings
1
serving
73.4
calories
1.5
g protein
6.2
g fat
0 g fiber
1.1
g net carbs
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