Ingredients

The following ingredients have 4 Servings
  • 9 ounces Sugar Free Chocolate Chips
  • 1 tbsp Coconut Oil (- divided (1/2))
  • ½ tsp Vanilla Extract
  • 3 tbsp Sugar Free Peanut Butter
  • 2 tbsp Splenda

Instruction

  • Prep a mini muffin pan for nonstick. Earlier I suggested using cupcake liners to make clean up and transfer easier. Candy liners are another great option for this. Tip: place the muffin pan or mold on top of a rimmed baking sheet to make it easier to transport.
  • Use a microwave or double boiler to melt together half of the chocolate chips and half of the coconut oil. If using a microwave, be sure to stop the microwave every 30 seconds to stir and also use a microwave safe bowl. The double boiler method will need to be continually stirred and on low heat.
  • Remove the melted chocolate and carefully stir in the vanilla extract. Then transfer the mixture to each of the prepped cupcake liners (or whatever you have chosen to use). You can use a mini spatula to spread the mixture evenly along the bottom of the cups.
  • Allow the chocolate to cool for a few minutes and then transfer it to the refrigerator to harden. Meanwhile, blend together the peanut butter and sugar alternative until blended together. You can add chopped nuts here too if desired. Remove the hardened candy from the refrigerator and use a scoop or small spoon to place peanut butter on each candy.
  • Repeat the melting chocolate and coconut oil process with the remaining ingredients (leftover chocolate and coconut oil). Then pour the chocolate on top of each of the candy covering the peanut butter. Allow the candy to cool for a few minutes at room temperature and then transfer to the refrigerator until hardened.