Peanut butter cups : Sweet treats Forum : Active Low-Carber Forums

#256 ^

Tue, Jun-29-10, 21:23

Candiflip

Senior Member

Posts: 3,614

Plan: Atkins
Stats: 228/156/140 Female 66 inches

BF:22%
Progress: 82%

Location: Langley, B.C. Canada

Quote:

Originally Posted by kajte

Hi,

I read this post yesterday & it got me drooling & searching through the cupboards for ingredients!

I did not have the unsweetened choc and a trip to my local (small) asda was unsuccessful so I improvised!

I used a very large slug of the da vinci chocolate sugar free syrup to replace the choc & the splenda.

As you can imagine the mixture was very sloppy & went a long way! Also it was still peanut butter coloured!

I have just tried one, and although it was nothing like the originals it was still very nice, but more of a frozen ice cream sort of texture.

I will def be making again, but will be useing small lolly moulds which will be bigger, but with out the carbs for the choc & the granulated splenda the recipie now only contains about 10 carbs all from the peanut butter!

So a failure on the looks front, but a thumbs up on the taste

Kate (",)

you know, I don't buy unsweetened chocolate usually, too expensive. So what I do it 3TB cocoa & 1TB melted butter for every 1oz square of chocolate. HTH!

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#257 ^

Thu, Nov-11-10, 11:47

JMollett

Senior Member

Posts: 429

Plan: Atkins
Stats: 242/168.4/165 Female 5'4

BF:
Progress: 96%

Location: FL

Ok, Hopefully Someone Will See This, Is Heavy Cream The Same As Heavy Whipping Cream??

#258 ^

Thu, Nov-11-10, 12:49

sunshine2

OSU Cowboy Fan

Posts: 3,384

Plan: Lapband/low carb
Stats: 248/169/145 Female 5'6"

BF:42/29/25
Progress: 77%

Location: OKlahoma USA

Yes - or at least I think it is. I always use Heavy whipping cream in all my recipes when it calls for "heavy cream", and it always works out.....

#259 ^

Thu, Nov-11-10, 13:06

JMollett

Senior Member

Posts: 429

Plan: Atkins
Stats: 242/168.4/165 Female 5'4

BF:
Progress: 96%

Location: FL

Quote:

Originally Posted by Candiflip

anyone have an approx carb count for these?

I made these with the walnuts on bottom and cut the pb to 3 tbsp instead of 4 and I come up with 19 net for the whole recipe, so 6 cups would be 3.16 net per cup.

I used Lindt 85% chocolate and simply jiff pb!

And thank you for answering my HWC question! I thought it was the same thing, but wanted to make sure!

#260 ^

Sun, Jun-10-12, 11:11

Frugal Jen Frugal Jen is offline

Dr. Atkins was Right

Posts: 181

Plan: Atkins (Breastfeeding)
Stats: 221/188.6/150 Female 64.5 inches

BF:
Progress: 46%

Location: A kitchen in Nashville.

Just a note to bump this thread. I found it months ago, subscribed it, and even blogged it, but there might be some newcomers who don't know this recipe is here.

And that would be a shame, because this is beyond awesome!!!

#261 ^

Sun, Jun-10-12, 11:52

graciejean graciejean is offline

Senior Member

Posts: 344

Plan: south beach
Stats: 168/168/125 Female 4'11

BF:
Progress: 0%

Location: dixie

Thanks for reposting

#262 ^

Sun, Jun-10-12, 14:56

RuthannP RuthannP is offline

Contributing Member

Posts: 964

Plan: Atkins
Stats: 180/154/130 Female 62 inches

BF:
Progress: 52%

A batch of these are in the freezer. I used a mini muffin pan and it made 13 pieces.

I drizzled a little of this over my strawberries and whipped cream - yummy, yummy!

Last edited by RuthannP : Sun, Jun-10-12 at 15:09.

#263 ^

Sun, Jun-10-12, 15:02

Frugal Jen Frugal Jen is offline

Dr. Atkins was Right

Posts: 181

Plan: Atkins (Breastfeeding)
Stats: 221/188.6/150 Female 64.5 inches

BF:
Progress: 46%

Location: A kitchen in Nashville.

Oooo, polyanna1, that sounds good!

I substitute stevia/erythritol blend for the Splenda, and leave out the nuts. Still great.

And here lately I've been making a quadruple(!) batch and freezing it in a parchment-lined 8"-square cake pan, then cutting it up like fudge. Easier cleanup, and the family likes it too much for me to get away with small batches!

#264 ^

Fri, Jun-15-12, 05:38

JG55

New Member

Posts: 1

Plan: Atkins
Stats: 267/225/194 Male 6'2"

BF:
Progress: 58%

What's the recommended unsweetened Chocolate brand for this recipe ?

#265 ^

Wed, Jun-20-12, 03:23

aramaya

Senior Member

Posts: 1,112

Plan: sort ofatkins
Stats: 205/144/140 Female 5;6

BF:
Progress: 94%

Location: wiltshire,uk

These are what my daughter made yesterday,and they were lovely..the recipe quantity was different so will post it..
2oz of melted dark chocolate
to this add,
1/2 tbsp butter,
1/3 cup of cream,
1/3cup of peanut butter,
1/3 cup of sweetener,
1tbsp of liquid sweetener,
a dash of vanilla.
add all these into the melted chocolate and stir(she suzzed it as we had crunchy pb)
place in a small container and put in the fridge,cut them into squares when set.
This made about 8 chunky peices of a good size..
a real treat when you just want something yummy and gooey..lol..

#266 ^

Thu, Jul-11-13, 16:11

Caroxx

Senior Member

Posts: 781

Plan: Atkins
Stats: 238.0/238.0/170 Female 5"3"

BF:
Progress: 0%

Location: Ontario, Canada

I am making the original recipe either tonight or tomorrow; it looks yummy! I thought I would simplify it a bit:

Peanut Butter Cups

one-half cup OR 1 stick unsalted butter (OP said: I use salted!)
1 oz unsweetened chocolate (or use 3T cocoa + 1T melted butter = 1 oz square of chocolate)
1/3 c Splenda (1/3 cup = 8 packets)
1 T heavy cream
4 T peanut butter (4T = 1/4 C)
chopped walnuts (OP said: I don't use these)

Wow, these look soooo good and anything that sparks 18 pages has to be GREAT!

Caroxx