This is a nice treat to add to your Christmas goodies.
Peanut Butter Melts – (my version of Toffey)

2 baking unsweetened choc squares - 18.0
4 Tablespoons butter - Trace
2 Tablespoons heavy cream - 2.0
½ teaspoon vanilla - 1.0
8 teaspoons sugar twin - 2.16
1 teaspoon Crème de Cacao (optional)


Filling

4 ounces s/f peanut butter - 16.0
2 ounces cream cheese - 1.4
2 tablespoons heavy cream - 2.0
2 teaspoons sugar twin - 0.54

Approx. 40 small paper muffin cups, the kind used for candies.


Melt butter and chocolate together over low heat or in microwave. Remove from heat add cream, vanilla and sweetener, and also liquor if using.

Peanut Butter Filling: Mix all ingredients until creamy. Divide into two balls and roll on waxed paper into “log” shaped pieces the approximate diameter of the muffin cups. Put in freezer until easy to slice…approx. 10 – 15 minutes.

Put some of the chocolate mixture in the bottom of each little paper cup (approx. 1 tsp.). Cut logs into pieces approximately one half inches thick and push into the chocolate, so that the chocolate surrounds the peanut butter filling. Store in frig…

I get between 35 – 40 Peanut Butter Cups.