Thursday, November 7, 2013

Peanut Butter Cup Squares

I grew up in a family that always had homemade candy and fudge around the holidays.  I love making it and I love(d) eating it.  When I received the Sweetie Pie Package from Swerve I started to think about recipes I could convert and this one has the honor of being the first since it is one of my favorites.  (I have made other things with Swerve, but they weren't MY recipes).

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These are easy to make and delicious!

The original recipe made an enormous batch and I just don't need that much candy so I reduced it to 1/4 of the original and converted it to something healthy that I can enjoy at the holidays (or anytime) and not feel deprived.

Peanut Butter Cup Squares
Yield: 3/4 lb

Peanut Butter Layer:

1/4 cup healthified graham cracker crumbs*
1/4 cup natural peanut butter (I used Smuckers)
1/4 cup butter
1/2 cup Swerve confectioners

Chocolate layer:

3 oz sugar-free chocolate chips**
1 tsp. butter


Melt butter and add peanut butter, graham cracker crumbs and Swerve confectioners.  Mix thoroughly and press into a loaf pan lined with wax paper. Place in refrigerator for about an hour or until firm.


Melt chocolate chips and butter together, spread over the top of the peanut butter mixture. (I removed it from the pan to do this by lifting up the wax paper.) Score with a sharp knife.  Place in refrigerator until set, then cut on the scored lines.  

*I made the graham cracker crumbs by making the linked recipe above.  I had trouble with the recipe though and had to add water to it.  In the end, they tasted good.  She has another recipe here that might work better.

** I used Hershey's sugar-free chocolate chips.  If you would like to avoid using maltitol sweetened chocolate you could try substituting this chocolate or melt a Lily's chocolate bar over the top.


PRINTABLE version


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First I had to make the graham crackers.  

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The graham crackers made into crumbs.



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Mix melted butter, graham cracker crumbs, peanut butter and sugar together.


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Press into wax paper lined loaf pan (9" x 5") then refrigerate for an hour or until firm.
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lift chilled peanut butter layer out of pan, then melt chocolate chips and butter

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Spread chocolate over top
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Score top with a sharp knife and place in refrigerator until firm.  Cut on score lines.
ENJOY!

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If you like this recipe, you might also like my sugar-free, grain free pumpkin cake roll.

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Today she is sharing a recipe for Southwestern Frittata.


3 comments:

Laura Anderson said...

Do you think any other product would work in place of Swerve? I don't currently have any and have never tried it, so not sure how to replace it.

Karen said...

Perhaps Truvia or Erythritol or maybe even Xylitol? I don't know for sure. If you use any of these suggestions you might want to grind the sweetener first (I use a coffee grinder) to make it like powdered sugar. Let me know if you try it.

Stacy said...

Pinned...and I think I'll use store bought graham crackers because I'm a rebel like that. LOL

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