This molded sugar free peanut butter chocolate candy is simple to make using my recipes for low carb peanut butter chips and stevia sweetened chocolate.
We finally had our first spring like day this week in Connecticut. It has been such a long, snowy winter.
I think next year I’m going to have to plan a winter vacation and go somewhere warm and tropical for a week. It’s been a few years since we’ve taken a family vacation because my youngest is somewhat of a terror to travel with.
I rarely drive more than a half an hour from my house with her to avoid her getting bored and having tantrums in the car seat. I’m hoping that next year, when she is three years old, we might be able to take her on vacation without too much stress.
Easter is still one month away, but I’ve been seeing the holiday items out in the stores for a while now. During a visit to the craft store, I saw a Peeps candy mold and thought it might be worth trying to make these with a low carb marshmallow recipe. Well, I haven’t had time to try that yet so I used the mold to make some sugar free peanut butter chocolate candy.
To make these candies, I simply did one layer of peanut butter on bottom, let that set, and then topped it off with a layer of chocolate. For the peanut butter layer, I used my homemade peanut butter chips recipe. The layer of chocolate that I used was my recipe for sugar free chocolate bars with stevia, but you could use any melted chocolate for this.
I always have a hard time pouring the melted chocolate into the molds without making a mess. So, I now use the Wilton Easy Pour Funnel which gives you much more control of the chocolate flow.
These were so easy to make and really had an impact on my two year old daughter who enjoyed watching me make them. She kept asking for the peanut butter bunnies. Her favorite part was the peanut butter layer so next time I’m just going to make them all peanut butter.
Peanut Butter Chocolate Candy
Follow the recipe for peanut butter chips recipe and pour into chocolate mold cavities about half way.
Place in the refrigerator until hardened.
Follow the sugar free chocolate bar recipe and pour into chocolate mold cavities over the peanut butter layer.
Place in the refrigerator until hardened. Remove from molds.
Makes 12 large candies
Nutrition per candy: 252 calories, 19.7g fat, 21.3mg sodium, 22.5g total carbs, 14.6g fiber, 2.7g erythritol, 5.2g net effective carbs, 13.1g protein