Low Carb Peanut Butter Cup Squares Food

LOW CARB PEANUT BUTTER CUP CHEESECAKE SQUARES

Steps:

• Preheat oven to 350°F.
• For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
• Evenly press mixture into the bottom of a 9x13" baking dish.
• Bake at 350°F for 12 minutes, or until golden brown.
• Cool on rack completely.
• Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
• In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
• Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
• Spread over cooled chocolate layer on crust.
• In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
• Drizzle over top of cream cheese mixture.
• Chill for one hour until set; cut into squares and serve.

LOW CARB PEANUT BUTTER CUP SQUARES

Steps:

• Butter a small square pan, the pan size depends on how thick you want them to be but it needs to be pretty small.
• Even in a very small pan, these still come out quite thin, if you prefer them thicker, just double all the ingredients.
• Mix the melted chocolate, splenda, butter, and 2 teaspoons peanut butter until smooth.
• Spread half of the mixture into the bottom of buttered pan.
• Put the pan into the freezer.
• While it's freezing, mix together the peanut butter, almond meal/flour, salt, and the 2 tablespoons splenda.
• After the chocolate hardens in the freezer, take it out and spread the peanut butter on top.
• Put the pan back into the freezer for about 3-4 minutes, until the peanut butter layer is semi-firm.
• Spread the remaining chocolate on top and put in the freezer until set.
• Cut into small squares and store in the refrigerator.

LOW CARB PEANUT BUTTER CUPS

Steps:

• Heat butter, chocolate, and Splenda on HIGH in the microwave until the mixture is melted (about 60 to 90 seconds-do not boil).
• Stir the half & half or cream and the peanut butter into the melted mixture.
• Line 10 muffin tins with cupcake papers.
• Place a sprinkle of nuts in bottoms of each tin.
• Divide chocolate mixture evenly between the 10 tins. Freeze until firm.

PEANUT BUTTER BARS - LOW (ER) CARB

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 x 9 pan.
• Combine all into a mixing bowl and stir well.
• Press mixture into the 9 x 9 pan and bake for 14 minutes.
• Let cool for 15 minutes and cut into 16 bars.