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Monday, July 18, 2011

Frozen Peanut Butter Cups

Its been a long while since I've posted a recipe!  Since I've gone months without being able to cook, I've definitely been inspired to hit my bigger kitchen and try some new stuff again.  Expect more recipes soon!

This one, just like so many others, I've had in my "to try" pile for ever and a day, and last night was finally the night.  I found this one on a Weight Watchers board also (I get so many recipes there!), and was a cinch to make.  In fact, I didn't even make it at all - Alex will walk you through the process below!


Cool Whip + Peanut Butter + Mixing = yummy, creamy whipped peanut butter (and some fingers to taste)


Plop it in the cupcake tins 



Squirt a little chocolate syrup on top (or when mom's not looking, A LOT!). Pop it in the freezer and...


Voil√°!  An ice cream-like peanut butter cup that isn't too bad for you! 
(And no, that isn't a finger print)
(A tongue print, maybe, but not finger)



Frozen Peanut Butter Cups
Yields 12

8 ounces Cool Whip Free
⅓ cup reduced fat creamy peanut butter
¼ cup chocolate syrup

1.  Combine all of the peanut butter with only 1 cup of the Cool Whip; mix well.  Then fold the remainder of the Cool Whip until well mixed.

2.  Using foil cupcake holders, drop about 1-2 tablespoons of the mixture into each cupcake holder.  Shake pan to settle. Drizzle a little chocolate syrup on the top of each peanut butter cup.  Freeze.

3.  Once frozen, take them out of the cupcake holders and put them in a baggie or container and keep frozen until ready to eat.

4.  Enjoy!

2 comments:

Michelle

Heidi! This looks fantastic. =) My hubby LOVES LOVES LOVES chocolate peanut butter anything. There is an awesome organic supermarket nearby that does their own dark chocolate peanut butter (freshly ground) and we just buy it to eat with spoons.... =)

Heidi

Thanks Michelle! I was actually thinking of you today… strangely, I was in the shower LOL! These were pretty tasty, but I'm sure nothing compared to what you have!

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