South Beach Peanut Butter Cup Recipes

Steps:

• Preheat oven to 350°F.
• Melt peanut butter in microwave for 1 minute or until smooth.
• Mix all ingredients together.
• Pour into mini muffin cups (24 cup tray), and bake 15 minutes.

Steps:

• Preheat oven to 350 degres. Mix the three ingredients thoroughly. Drop by spoonfuls on a cookie sheet. Dip a fork in Splenda and press gently on top of cookie.
• Bake for 10 minutes. Remove from pan carefully after cooling slightly. Enjoy!

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds. Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with 1/2 teaspoon jam. Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely

Steps:

• Microwave fudge pop for about 10 seconds until soft.
• Scrape fudge pop off of stick into bowl.
• Add peanut butter and whipped topping; Stir together.

Steps:

• Take a no sugar added fudgsicle and scrape it off the stick (microwaving it for about 15 seconds helps). Then add 1-2 tablespoons of peanut butter and 1-2 tablespoons of light frozen whipped topping or whipping cream. Mix together and enjoy.

Steps:

• With a pastry blender, cut the peanut butter, 1/2 cup margarine and powdered sugar together by hand DO NOT USE A MIXER OR IT WILL BE TO CREAMY; the mixture may need to be "kneaded by hand".
• Line a 13x9x2 inch pan with foil, spread the mixture with slightly buttered hands into prepared pan.
• In top of double boiler over boiling water, add 1 tablespoon melted margarine and 12 oz chocolate chips taking care not to get water into the mix.
• Stir constantly until melted, mixture will be glossy.
• Spread immediately over peanut butter mixture.
• Allow to cool and harden slightly, cut into squares.
• DH suggested using a pizza cutter to cut these into squares and it works great!
• After these are cut and the chocolate has set, I store these covered in a tupperware container.

Steps:

• Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.

Steps:

• Take a no sugar added fudgsicle and scrape it off the stick (microwaving it for about 15 seconds helps). Then add 1-2 tablespoons of peanut butter and 1-2 tablespoons of light frozen whipped topping or whipping cream. Mix together and enjoy.