how many carbs are your peanut butter cups???? They sound yummy!!!!!!!!!

well i tried them again and this time used more cream and another package of sweetner. I also mixed the pb with cream cheese and separated the pb from the chocolate. Still a little harsh, like dark chocolate. I am looking for something more like milk chocolate. I have heard somewhere that American's dont like "real chocolate" i guess i am a prime example. I like them pretty well the way they are. enough that i will make them again and they are pretty good, but not to die for. Maybe thats a good thing. Any ideas.

Does that "T" mean tablespoon or teaspoon?

It means tablespoon I think. I used tablespoon making the recipe and mine came out fine, so I think that is right.

Hey guys!

I made these today, one was more than enough to hit the spot.
Someone had mentioned or asked how to make them more "grainy" to imitate reeces. Well, I use a peanut butter called Smuker's Natural, yah know the kind with no added sugar, no hydronated oils, just plain ole ground up peanuts, that you have to refrigerate cos its all goodness.
This peanut butter is grainy by nature and wala, turned my chocy peanut butter cups naturally grainy. I'd say however, since my pnutbutter aint sugared up, might wanna add say a tablespoon more splenda to make it a lil better. I like em just the way they are but they aint "sweet sweet"
Oh and I didnt use the "nut crust". I'm gonna do some trials with tomorrow and attempt to make it with a peanut butter filling surrounded by chocy.

Oh yea Lisam...


Milk Chocolate is created by the first word in that, milk. Typically, milk chocolate has about 12% whole milk in it.
I suppose, just from my limited knowledge about cooking, that'd you'd wanna add more cream, I'd personally say triple, so 3 tablespoons.

I want a "fix" myself, without setting up craving tho. So if it doesn't taste exactly right, that's ok.
Cos one thing I usta LOVE was doves's chocy or lindt's milk chocky truffles. So if its not extactly like those, its ok.

I just want to say these have been SUCH a life saver the last few weeks. I would have fallen splat off the wagon if I couldn't whip up a batch of these.

Just knowing I can keeps me from the temptations!

(Adding a dab of coconut, unsweetened if you can find it, gives a nice texture.)

Sharon

I made a batch today because I wanted to taste something chocolatey.Mmmmm! Good stuff. Hard to stop with just one though. I made ten because I didn't have any of the really small liners.

I tried these peanut butter cups, and they tasted like, well...shoes. They had a really bad aftertaste- do you think that is due to the unsweetened cocoa? I like the flavor of splenda....

Help! What am I doing wrong??
M.

I made these last night..and they are so freakin awesome!!!

But, I have two questions:
2.4 grams carbs per cup? Is that with s/f pb??? I used the real thing!! Did I mess up????

And, It says 1/3 c splenda??? I didn't have but packets of splenda..so I sat opening up a jagizzillion packets...but only did half of a third cup. Still was really good. Is there a difference in pourable splenda and the packets??? May sound stupid...but that's me!! Stupid is as stupid does!

Well third try and its getting closer. I put in 3 tbs of cream and it was really creamy. Still a bit of a bitter aftertaste. But i just eat with whipped cream.

If you can tolerate maltitol. Easy recipe and most yummy.

Guylian Sugar free chocolate (milk or dark - your choice)
Health Food Store fresh ground P-nut butter

I added extra salt to the PB, because it wasn't salted. Melted chocolate. I used mini muffin tins with paper liners (you don't really need the tin, but it helps hold everything steady). Spoonful of melted chocolate, blop of p-nut butter, spoonful melted chocolate on top. You can smooth it out with the spoon to make it level. Refrigerate and try to stay out of them.

Not for everyday - but better than any commercial variety I've tried.

Credit for this recipe actually goes to my sister - who is far more creative than I'll ever be. She says it is really good with almond butter.

I made this last night. I omitted the nuts but everything else was the same. I put the mixture into small candy sized papers ( they look like tiny little cupcake papers) I got 25 candies out of it. they are about 1 tbls each. My Hubbie hates peanut butter so I told him that they were called "Chocolate treasures". He ate 6. I love this recipe!
Nanci

Yeah, these are great. Thanks for posting the recipt Fern. I had to open a bunch of the Splenda packets as well to get 1/3 cup. Very good, I like the aftertaste and its nice to have chocolate. My wife liked them as well.

OMG.. I just had the first one!! It wasn't even firm yet.. tasted like a rich peanut butter-chocolate thick icing. Sooooooooo good!