Hi folks,

I ran out of nuts (I usually use a cup of chopped pecans) when making chocolate peanut butter cups (contributed long ago by fern2340 -thanks!), so instead I added flax seeds, hulled sesame seeds, and what remained of my pecan supply.

So here's the new ingredient list:

1 stick butter
1 oz. unsweetened chocolate
1/3 c. Splenda
1 T heavy cream
1/4 c. peanut butter
1/2 c. chopped pecans
1/2 c. flax seeds
1/4 c. hulled sesame seeds

I'm sure other seeds and nuts, or even wheat bran or something would make a great addition.

As with the original recipe, melt butter, chocolate, and Splenda. Stir in cream and peanut butter. Line/grease muffin tin (the mini muffin tins make lovely 2-bite brownie-sized cups). Pour mixture into tin(s), and freeze until firm. Keep them in the freezer.

Very yummy, and just the shot of chocolate and crunch I needed right now. I know these probably won't be for everyone, and the cups might have turned out better if I had ground the flax seeds first (less crunchy). On the other hand, grinding the seeds would release extra oil, so maybe they wouldn't have set properly. Dunno. If anyone tries this and grinds the seeds, please let me know.