Lowcarbpeanutbuttercupsquares Recipes

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.

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.

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.

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.
• Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
• Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.