Peanut Butter Melts

By : Sharon

My version of Toffifee

2 baking unsweetened chocolate squares - 18.0
2 tablespoons butter - Trace
2 tablespoons heavy cream - 2.0
1/2 tsp. vanilla - 1.0
8 teaspoons sugar twin - 2.16
1 teaspoon Creme de Cacao (optional) - ?

Filling
4 ounces s/f peanut butter - 16.0
2 ounces cream cheese - 1.4
2 tablespoons heavy cream - 2.0
2 teaspoons sugar twin - 0.54

Approx. 40 small paper muffin cups, the kind used for candies.

Melt butter and chocolate together over low heat. Remove from heat add cream, vanilla and sweetener, and also liquor if using.

Peanut Butter Filling: Mix all ingredients until creamy. Divide into two balls and roll on waxed paper into "log" shaped pieces the approximate diameter of the candy cups. Put in freezer until easy to slice...approx. 10-15 minutes.

Put some of the chooclate mixture in the bottom of each little paper cup (approx. 1 tsp.). Cut logs into pieces approximately one half inch thich and push into the choclate, so that the chocolate surrounds the peanut butter filling. Store in frig or freezer. (note, you can still eat these frozen!!!)

I get between 35 - 40 Peanut Butter cups