I love-love-love peanut butter and chocolate together! Here's my variation of a recipe loosely based on the peanut butter cup squares recipe found atSugar Free Low Carb Recipes.com. My family enjoys these so much, knowing they are a high protein dessert or snack that contains no sugar!
Lightly spray/grease the bottom of a 9 x 13" baking pan. Line it with parchment paper or waxed paper.
If you enjoy the crunchy texture of stiff cookie doughs with brown sugar in them, then you will enjoy making these with the erythritol and xylitol as is. If, however, you would like a very smooth, creamy peanut butter fudge consistency, then powder the erythritol and xylitol in a clean coffee grinder before adding them to the dough.
In a large bowl, combine melted butter, unsweetened vanilla protein powder, erythritol, xylitol, stevia extract powder, sugar-free peanut butter, and peanut flour. Mix thoroughly; add additional vanilla whey protein powder or peanut flour, if desired, until dough is a slightly thicker consistency (doesn't need to be a stiff dough, however). Sweeten with additional stevia pure extract powder, if desired.
Press peanut butter dough evenly into the bottom of the prepared baking pan. Melt unsweetened or 80% dark chocolate over low heat in small saucepot on stovetop, or using the "melt chocolate" feature on your microwave. With a flexible spatula, quickly spread melted chocolate over entire top surface of peanut butter dough. Refrigerate or freeze peanut butter squares. Bring to room temperature to score and cut into squares. Keep refrigerated or frozen.
Try to keep these a secret from your family, so you can stash them away for yourself!
Oops...I didn't actually write that, did I?
Feel free to take a look at my Trim Healthy VISUAL SHOPPING LIST to get a better idea of some of the quicker food options available in your stores!
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Hi! I'm Julieanne!