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Title : No Bake Chocolate Covered Mock Reeses Peanut Butter Cups
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No Bake Chocolate Covered Mock Reeses Peanut Butter Cups

No Bake Chocolate Covered Mock Reeses Peanut Butter Cups

1-18 oz. jar of smooth or chunky Natural peanut butter (I prefer Smooth)

2/3 cup of confectioner Swerve Sweetner

1/4 c. real unsalted butter

2 scoops of Jay Robb Vanilla Protein Powder (½ cup)

3 Bars (24 squares) 90 to 95% Cacoa Bars (Lindt) (Ghiradelli) Chocolate)

Mini cup cake tins/papers I use a baking pan that has 24 mini muffin holes.

In a large bowl, stir together the peanut butter, 2/3 cup of Swerve confectionate sugar, 2 scoops of Jay Robb Vanilla protein powder and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together. Line a baking sheet with foil or Parchment paper. Roll the peanut butter filling into 1/2 teasp roll balls and line the baking sheet with rows of the peanut butter balls gently press semi flat. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

 While the peanut butter balls are chilling, Break squares up into a microwaveable bowl melt the chocolate for 30 to 45 seconds at a time and stir until completely melted.

Remove the baking sheet of peanut butter mixture from the freezer.  Spoon about 1 teasp of melted chocolate into cupcake paper/tins, press peanut butter mixture on top then spoon another teasp of melted chocolate on top of peanut butter.  Once completed put into freezer to set up and freeze chocolate around peanut butter mixture.  I store them in a tupperware bowl or zip lock bags.  **Warning** These little candies are very addictive” Makes about 24 to 32 Mock Reeses Peanut butter cups.

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