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

10 SPLENDA® packets

Variation: Almond Butter Cups: Use almond butter instead of peanut butter. (3.1 g Carbs).

Method:

In medium bowl, microwave cocoa butter on high power 4 minutes.  Be very cautious when removing the heated cocoa butter from the microwave oven.  Use oven mitts as the bowl will be hot as well. 

In a cereal bowl, pour boiling water over baking chocolate square; when it tests soft throughout to the tip of a paring knife, carefully pour water off. 

Add chocolate to cocoa butter. 

In another cereal bowl, soften peanut butter 40 seconds on high power in microwave oven.

Stir peanut butter, butter, whole or skim milk powder, whipping cream and SPLENDA^® into chocolate mixture with a whisk. 

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. 

Note:
Recipe from “Splendid Low-Carbing for Life, Vol. 2” by Jennifer Eloff (www.low-carb.us)

*Helpful Hints:  I used very finely ground whole milk powder.  Really coarse skim milk powder may have to be blended finely first for best results.  Pouring boiling water over chocolate seems counterintuitive, however, this method works extremely well to melt chocolate quickly and easily with no chance of the chocolate seizing.