The flavor of low carb peanut butter cups in easy to make squares. Forget the molds and save time by making this popular candy in bar form.
Are you a lover of the popular peanut butter cup candy? I certainly am. It doesn’t get much better than the flavor of yummy peanut butter coated in chocolate.
This is a modification of the low carb peanut butter fudge recipe. Although I liked the fudge, I thought the Splenda made it too sweet and it was a bit plain. What it really needed was a layer of chocolate on top!
For this easy low carb peanut butter cups recipe, I changed the sweetener to a mixture of stevia and erythritol which tones down the sweetness. I also spread melted chocolate on top.
The added layer of chocolate makes the fudge taste just like a Reese’s Peanut Butter Cup! I think these squares would taste amazing cut up and blended into low carb vanilla ice cream – a homemade low carb DQ Blizzard.
These low carb peanut butter cups in squares reminds me of a recipe that I learned how to make in middle school Home Economics class. That recipe mixed graham cracker crumbs into the peanut butter mixture as well as regular powdered sugar.
This version of easy to make low carb peanut butter cups in squares brought back memories. It was so fun back in those days as a young teenager learning how to make food with friends.
In fact, I still have the handwritten note that my classmate gave me for the original peanut butter cup bar recipe we made together in 8th grade. I loved the recipe so much, I kept it in my mother’s Better Homes and Gardens cookbook.
That book was later handed down to me since I used the cookbook much more than my mom. It’s great to be able to enjoy the same taste in a much healthier version of the peanut butter chocolate candy recipe.
Low Carb Peanut Butter Cups in Easy to Make Squares
Low Carb Peanut Butter Cups in Easy Squares
- 3/4 cup sugar-free chocolate chips
- 2 Tablespoons natural sugar-free peanut butter
Line an 11×7 baking dish with waxed paper.
In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together. Spread mixture in the bottom of prepared pan.
In Pyrex or metal bowl over pot of simmering water, melt chocolate chips with the peanut butter, stirring until smooth. Pour melted chocolate over peanut butter mixture and spread evenly to cover top.
Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.
Each square has about 5.1g erythritol