*CHOCOLATE PEANUT BUTTER CANDY* (GF)

This photo - I used small paper bon bon cups:



CHOCOLATE PEANUT BUTTER CANDY

This yummy confection is going to very strongly remind you of peanut butter cups! My family and especially Jonathan loved it.

1/4 cup unsalted butter (50 mL)
1/4 cup coconut oil (50 mL)
1 oz unsweetened chocolate, (30 g)
9 SPLENDA® packets
1/4 cup vanilla whey protein (50 mL)
1/4 cup whole milk powder (50 mL)
1/4 cup peanut butter,* (50 mL)
sugar free (can contain salt)
1 tbsp whipping cream (15 mL)

In double boiler, melt butter, coconut oil and chocolate. In food processor with sharp blade, blender or in bowl with electric mixer, pour melted chocolate mixture. Add SPLENDA®, vanilla whey protein, milk powder, peanut butter and whipping cream. Process. Pour into 8-inch (20 cm) square glass baking dish. Freeze very solid. This candy needs no thawing; using a knife, pieces break easily.

Variation: Chocolate Almond Butter Candy: Use almond butter and a pinch of salt.

Helpful Hints: *If peanut butter is unsalted, add a pinch of salt to the recipe. 1 cup (250 mL) SPLENDA® Granular may be used instead of SPLENDA® packets. (1.5 g Carbs).

Nutritional Analysis: 36 servings, 1 serving:
47.4 calories; 1.1 g protein; 4.5 g fat; 1.0 g carbs

The above analysis is a rough estimate, as the pieces that break are not uniform in size. Do not be worried by the texture of the pre-frozen product – it tastes wonderful and different once completely frozen. Double the recipe – you’ll be glad you did!