This recipe for low sugar peanut butter cups tastes so much like the real deal, you’ll hardly believe your tastebuds! Using ingredients easily found in any grocery store, you’ll be able to make these rich, chocolately confections which simply burst with peanut butter goodness. Once the candies are set, wrap each one in foil for safekeeping – regular silver foil will do just fine, but if you feel like getting a little fancy, use festive spring-colored foil instead. It’s available in craft stores and some large retail outlets. This recipe makes 12 oversized peanut butter cups. Make plenty, because these are a sure-fire hit in any Easter basket!
It’s important that you use reduced fat peanut butter for this recipe. If you use regular peanut butter, the finished product will be oily and won’t set well.
For this recipe, you’ll need a muffin tin and tin liners to match.
2 8 oz. packages Hershey’s Sugar Free Chocolate Chips
1 cup reduced-fat, reduced-sugar peanut butter
1/2 cup sucralose (brand name Splenda) plus one teaspoon cornstarch, pulverized to a fine powder in a blender or food processor
1/4 teaspoon salt
Place the liners in the muffin tins and set aside. Melt both bags of sugar free chocolate chips in the microwave as follows: pour the chips into a medium-sized microwave safe bowl, preferably glass, and heat for one minute, stopping every 10-15 seconds to stir the chips thoroughly. Repeat the process if more time is needed, stopping as soon as the chips melt.
Spoon a teaspoon of chocolate into the bottom of one of the liners, and use the back of the spoon to coat the bottom 2/3 of the liner with chocolate. Repeat this process with the remaining liners, and place them in the fridge to harden while you make the peanut butter filling.
Stir the remaining ingredients together in a medium microwave safe bowl. Once the chocolate cups in the fridge have hardened, microwave the peanut butter mixture for about one minute, stopping halfway through to give the mixture a stir. Spoon the soft peanut butter filling into the cups, leaving enough room at the top for a covering of melted chocolate. Once all the tins are filled with peanut butter, put it back into the fridge to let the peanut butter firm up, about an hour.
When you’re ready to finish the cups, re-melt the chocolate using the method described above. The chocolate should melt in 30-40 seconds, but cautiously add more time if needed. Use the teaspoon to spread a layer of chocolate on top of each cup, and refrigerate them one more time to let the candy completely set.
Check out some more choice sugar free candy recipes!
|Stuff That Works (we know cause we use it!)|
silicone bundt pan
|9 in. springform|| |
silicone baking set