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
