DESSERTS: PEANUT BUTTER SQUARES(click here to print)

• PEANUT BUTTER SQUARES
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• 2 ounces baker unsweetened chocolate, melted
• 3/4-1 cup Splenda sugar substitute, depending on desired sweetness
• 2 teaspoons peanut butter
• 1 tablespoon unsalted butter
• 1/4 cup creamy peanut butter
• 2 tablespoons almond meal or 2 tablespoons almond flour
• 2 tablespoons Splenda sugar substitute
• 1 dash salt

Directions:

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