Low Carb Peanut Butter Cup Squares

1. 1

   Butter a small square pan, the pan size depends on how thick you want them to be but it needs to be pretty small.

2. 2

   Even in a very small pan, these still come out quite thin, if you prefer them thicker, just double all the ingredients.

3. 3

   Mix the melted chocolate, splenda, butter, and 2 teaspoons peanut butter until smooth.

4. 4

   Spread half of the mixture into the bottom of buttered pan.

5. 5

   Put the pan into the freezer.

6. 6

   While it's freezing, mix together the peanut butter, almond meal/flour, salt, and the 2 tablespoons splenda.

7. 7

   After the chocolate hardens in the freezer, take it out and spread the peanut butter on top.

8. 8

   Put the pan back into the freezer for about 3-4 minutes, until the peanut butter layer is semi-firm.

9. 9

   Spread the remaining chocolate on top and put in the freezer until set.

10. 10

    Cut into small squares and store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.