Peanut Butter Cups
1.5 oz cocoa butter
1 oz unsweetened chocolate
1/4 cup peanut butter, softened
1/4 cup butter, melted
2 tbsp whole or skim milk powder
1 tbsp whipping cream
Sweetener to equal 1/2 cup sugar (125 mL)
In cereal bowl, microwave cocoa butter and chocolate on high power 2 minutes. Stir cocoa butter until it melts. If necessary, nuke in microwave oven 30 to 60 seconds more, however, be careful of overheating chocolate, or it could seize and taste really bitter as a result. In another cereal bowl, soften peanut butter 30 seconds on high power in microwave oven. Stir peanut butter, butter, whole or skim milk powder, whipping cream and sweetener into chocolate mixture. Pour into small milk jug.
Carefully pour and half fill 10 medium paper baking cups placed on two dinner plates or a cookie sheet. Keep them in the freezer. Remove paper to serve.
Nutritional Analysis: 10 servings
1 serving: 139 calories, 2.2 g protein, 13.7 g fat, 3.0 g carbs
Variation: Almond Butter Cups: Use almond butter instead of peanut butter (3.1 g carbs)
Helpful Hints: I used finely ground whole milk powder. Carnation skim milk powder will be fine, but really coarse skim milk powder may have to be blended finely first for best results. Choose a sweetener such as powdered erythritol and liquid sucralose or stevia to equal the 1/2 cup sweetness, or use a commercial product that uses those products in combination (problem with that is often those cause slight tummy issues, I find).