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Add a photoПорций: 12
Ингредиенты
- 1 c. Peanut butter
- 12 ounce Hershey's lowfat milk Choc. chips
- 1/3 c. Powdered sugar
- 1/4 tsp Salt
Инструкции
- In a small bowl, mix the peanut butter and powdered sugar till hard. Heat the chocolate chips in a double boiler over warm, not boiling, water. You may also heat them in a microwave oven set on HIGH for 2 min, stirring halfway through the heating time. Add in the salt. Grease the muffin-tin c. and spoon some chocolate into each c., filling halfway. With a spoon, draw the chocolate up the edges of each c. till all sides are coated.
- Cold in the refrigerator till hard. Spread about a tsp. of peanut butter onto the chocolate in each c., leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or possibly covered in the refrigerator. Turn out of the pan when hard.
- Note: It is best to use a shallow muffin tin or possibly candy tin for this recipe. If you only have the regular-size muffin tin, simply fill each tin only halfway with the chocolate and peanut butter, unless you want to make giant-size mutant peanut butter c., then fill those c. all the way!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 12 servings | |
| Calories 139 | |
| Calories from Fat 89 | 64% |
| Total Fat 10.65g | 13% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 127mg | 4% |
| Total Carbs 8.48g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.66g | 3% |
| Protein 4.71g | 8% |
