Recipe by 89240
These taste similar to a reeses peanut butter cup, but not quite the same. I wouldn't reccomend using "natural" peanut butter because it changes the taste. I use creamy peanut butter such as jif or peter pan, which has some sugar in it, but not much. The almond meal/flour is just ground up almonds, i make it myself and keep it in the freezer, it can go rancid if not refrigerated.
Top Review by Shannon Cooks
Satisfied my craving for Reeses! Make sure that you melt the chocolate and splenda together until it is liquid, otherwise it is impossible to spread in the pan. I doubled the recipe too. Much more substantial and fulfilling that way.
- 2 ounces baker unsweetened chocolate, melted
- 3⁄4-1 cup Splenda sugar substitute, depending on desired sweetness
- 2 teaspoons peanut butter
- 1 tablespoon unsalted butter
- 1⁄4 cup creamy peanut butter
- 2 tablespoons almond meal or 2 tablespoons almond flour
- 2 tablespoons Splenda sugar substitute
- 1 dash salt
Directions See How It's Made
- 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.