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.

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

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

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.

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

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

Can't wait to try thiese~

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!

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!!

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

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...

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).

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.

I just realized I use 2 oz of unsweeten chocolate