My favorite flavor combination has been chocolate and peanut butter since as long as I can remember. Reese’s peanut butter cups were a childhood favorite and honestly, they still are today. Although I love them and I’ll never turn one down, they do pack a bunch of calories and I have to admit that the peanut butter filling is a little on the dry side.
So, I decided it would be a great idea to use PBFit, which is a peanut butter powder with most of the oil removed. This reduces the calorie count by 100 per serving. That is absolutely amazing. You can read more about PBFit in this post.
I started experimenting to get all the proportions just right and I came up with this recipe. You’re gonna love it. It’s smooth, creamy, not dry, and just tastes so perfect. And then I encased it in chocolate and all I can say is, “WOW!” They’re so, so, so good.
Now, I haven’t done any calculations to figure out how many calories one of these guys has, but I’m pretty sure it’s a lot less than a regular factory-made peanut butter egg.
Above it a photo of the mold I used. Yes, it’s a chocolate sucker mold, but it works just fine for the non-sucker version too. You can find this and so many other molds in our store. There’s even a peanut butter cup shaped mold. Perfect for this recipe.
I love chocolate molds. They make it easy to make desserts and candies look fancy. They make it look like you spent more time making your candies than it really did. There are so many options for using them and we carry a very large variety. We have everything from Christmas to Halloween and birthdays to classic chocolate mold shapes. If you live in our area, go have a browse at our huge selection of chocolate molds.
And now, the moment you’ve all been waiting for:
The recipe:
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