1
Butter a small square pan, the pan size depends on how thick you want them to be but it needs to be pretty small.
2
Even in a very small pan, these still come out quite thin, if you prefer them thicker, just double all the ingredients.
3
Mix the melted chocolate, splenda, butter, and 2 teaspoons peanut butter until smooth.
4
Spread half of the mixture into the bottom of buttered pan.
5
Put the pan into the freezer.
6
While it's freezing, mix together the peanut butter, almond meal/flour, salt, and the 2 tablespoons splenda.
7
After the chocolate hardens in the freezer, take it out and spread the peanut butter on top.
8
Put the pan back into the freezer for about 3-4 minutes, until the peanut butter layer is semi-firm.
9
Spread the remaining chocolate on top and put in the freezer until set.
10
Cut into small squares and store in the refrigerator carbs 4.2
Tip: double the ingredients to make this fudge thicker
*www.food.com*
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