Dark Chocolate Homemade Peanut Butter Cups

1. 1

   whip vanilla extract, peanut butter using egg beater, add splenda to thicken.

2. 2

   Next, form peanut butter balls almost the size of the muffin pans.

3. 3

   under low heat, heat milk and dissolve splenda, melt baking chocolate in milk (you may use 2 hershees candy bars).

4. 4

   Once chocolate is completely in solution, add cocoa and dry milk to thicken into slurry,

5. 5

   pour liberal amounts of chocolate mixture in bottom layer, add peanut butter balls and cover with remaining chocolate, cool in freezer and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.