RECIPE # 4050 - CHOCOLATE PEANUT BUTTER BITES - Wednesday, September 26, 2007 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4050 - CHOCOLATE PEANUT BUTTER BITES - Wednesday, September 26, 2007

ANN COX / CENTENNIAL MEDICAL CENTER

Crust

1 c crushed chocolate graham crackers

1/4 c Splenda

1/4 c light butter, melted

Blend ingredients together in a bowl. Spray 2 12-cup mini muffin tins with vegetable spray and press a heaping teaspoon of crust mixture into bottom of each muffin tin. Set aside.

Peanut Butter Filling

1/4 c Splenda

1/4 c peanut butter

2 oz Neufchatel cheese, softened

Combine all ingredients in mixing bowl and stir until smooth.  Spoon a heaping 1/2 teaspoon of filling on top of crumb crust in muffin tins.

Chocolate Batter

4 ounces unsweetened chocolate

6 oz Neufchatel cheese, softened

1-3/4 c Splenda

2 eggs

1 t vanilla

24 peanuts

Break chocolate into small pieces; place in glass bowl and microwave on HIGH for 1 minute.  Remove and stir chocolate until smooth.  Add Neufchatel cheese, Splenda and mix until smooth.  Beat eggs and vanilla into batter.  Spoon 1 tablespoon batter on top of peanut butter filling in muffin tins.  Place one or two peanuts in top of batter; press peanut into batter slightly.  Bake in preheated 350 F oven for 15-20 minutes or until slightly firm to the touch.  Cool before loosening with a knife around rim of each muffin.  Yield:  24 mini muffins

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