Ingredients Jump to Instructions ↓

  1. Meal Course or Part:

  2. Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili

  3. Main Dish Recipes:

  4. Beef Entrees Chicken Entrees Ground Meats & Sausage Lamb Entrees Pork Entrees Seafood Entrees Turkey Entrees Veal Entrees Vegetarian Entrees Wild Game Entrees

  5. Health & Diet Recipes:

  6. Diabetic Recipes Gluten-Free Recipes Healthier Recipes

  7. World Cuisines:

  8. Asian & Indian International Dishes Italian & Mediterranean Mexican & Southwestern

  9. Specialty Recipes:

  10. BBQ & Grilling Recipes Family-Favorite Recipes Holiday Recipes Pasta Dishes Pet Food Recipes Pizza Recipes Pumpkin Recipes

  11. Crust:

  12. 36 Reduced-Fat Chocolate Wafers

  13. 1/4 cup SPLENDA No Calorie Sweetener, Granulated

  14. 5 tablespoons light butter, melted

  15. Peanut Butter Center

  16. 1/2 cup SPLENDA No Calorie Sweetener, Granulated

  17. 3 tablespoons reduced fat peanut butter

  18. 3 tablespoons reduced fat cream cheese

  19. Chocolate Filling:

  20. 4 ounces unsweetened chocolate

  21. 8 ounces reduced fat cream cheese

  22. 1 3/4 cups SPLENDA No Calorie Sweetener, Granulated

  23. 1/2 cup skim milk

  24. 1/2 cup egg substitute

  25. 1 teaspoon vanilla

  26. 2 ounces sugar-free chocolate, melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. Make Crust: Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.

  3. Make Peanut Butter Center: Place all center ingredients in a small bowl. Mix until well blended. Set aside.

  4. Make Chocolate Filling: Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.

  5. Assemble Cups: Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx.

  6. teaspoon of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.

  7. Bake in a preheated 350°F (175°C) oven 10 to 15 minutes, or until slightly firm to the touch. Chill for approximately 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.


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