Trick-or-Treat! Give me something good to eat! And we sure will! This a perfect recipe to make with Halloween approaching! After all, who said you can’t be healthy and eat candy too? Well…you certainly can with nutritious and delicious candy like this.
Fun fact: A traditional Reese’s Peanut butter cup is 105 calories while ours is only 46!!
Want more healthy & lightened up recipes? Please feel free to search this site! And here are a few to try:
Microwave Peanut Butter Chocolate Chip Cookies
Spaghetti Squash with Tomato Sauce and Parmesan Cheese,
Homemade Peanut Butter Cups:
Homemade Peanut Butter Cups
Serves 16
Ingredients:
1 c. Dark Chocolate Chips
5 T Plain Greek Yogurt
3 T. Peanut Butter
Directions:
- Line a mini muffin pan with mini muffin liners.
- Place chocolate chips in microwave safe bowl and microwave on high for 1 min and 15 seconds. Take out and stir every 15 seconds to prevent burning. You can also put chocolate chips in a pan on the stove on very low heat and add a couple tablespoons of water to prevent burning. Stir constantly. Or use a double boiler: Place 1-3 inches of water in a pot (note: when you place the double boiler bowl on top, it should not hit the water). Without the bowl on top, bring the water to a boil. Once at boiling point, place the bowl on top (keep enough heat so that the water is still boiling) and put the chocolate inside. Continuously stir the chocolate until it is completely melted. Once complete, remove the bowl from the pot and turn off the heat.
- After chocolate is fully melted, place one-half tablespoon of chocolate in the bottom of each mini muffin liner and spread it so that it completely covers the bottom of the liner.
- Put the muffin pan in the freezer for about five minutes or until chocolate has completely cooled.
- Meanwhile, mix peanut butter and Greek yogurt together with a spoon until mixture is fully blended and creamy.
- Once chocolate has cooled in the freezer, place one-half tablespoon of peanut butter mixture on top of the chocolate and spread the peanut butter mixture evenly over the chocolate.
- Place the muffin pan in the freezer for about 5-7 minutes or until peanut butter is not sticky.
- Place another ½ T. of dark chocolate on top of the chilled peanut butter layer. (If chocolate has harden, place it back in the microwave for 5-7 sec until soft again). Spread the chocolate with a small spatula so that it evenly covers the top.
- Place them in the freezer for about 10 minutes.
- Enjoy!
Nutrition Facts (per serving): 46 Calories, 3g Fat, 0g Saturated Fat, 4g Carbohydrate, Protein 1g, 0g Fiber, 3mg Sodium, 0mg Cholesterol
- 1 c. Dark Chocolate Chips
- 5 T Plain Greek Yogurt
- 3 T. Peanut Butter
- Line a mini muffin pan with mini muffin liners.
- Place chocolate chips in microwave safe bowl and microwave on high for 15 seconds. Take out and stir to prevent burning and place in the microwave for another 15 seconds. Or put chocolate chips in a pan on the stove on very low heat and add a couple tablespoons of water to prevent burning. Stir constantly.
- After chocolate is fully melted, place one-half tablespoon of chocolate in the bottom of each mini muffin liner and spread it so that it completely covers the bottom of the liner.
- Put the muffin pan in the freezer for about five minutes or until chocolate has completely cooled.
- Meanwhile, mix peanut butter and Greek yogurt together with a spoon until mixture is fully blended and creamy.
- Once chocolate has cooled in the freezer, place one-half tablespoon of peanut butter mixture on top of the chocolate and spread the peanut butter mixture evenly over the chocolate.
- Place the muffin pan in the freezer for about 5-7 minutes or until peanut butter is not sticky.
- Place another ½ T. of dark chocolate on top of the chilled peanut butter layer. (If chocolate has harden, place it back in the microwave for 5-7 sec until soft again). Spread the chocolate with a small spatula so that it evenly covers the top.
- Place them in the freezer for about 10 minutes.
- Enjoy!