Chocolate Peanut Butter Thins

Chocolate Peanut Butter Thins-2

Chocolate Peanut Butter Thins

This is my take on the classic peanut butter cups. To keep it super simple, I make mine in a loaf pan and chop into squares instead of fiddling around with tiny muffin papers.

makes: about 12 small squares
takes: 50 minutes

100g (3.5oz) unsalted butter
100g (3.5oz) peanut butter
1/8 teaspoon pure stevia powder*
100g (3.5oz) dark chocolate

1. Melt the butter in a small saucepan or microwave. Line a loaf pan with baking or parchment paper.

2. Mix peanut butter, stevia and HALF (50g / 1.7oz) THE MELTED BUTTER in a small bowl. Spoon the mixture into your prepared pan. Try and flatten evenly. Pop in the freezer to set.

3. Meanwhile, break chocolate into small chunks and add to the remaining butter. Stand for 5 minutes to melt the chocolate.

4. When the chocolate has melted, stir to combine with the butter. Smooth the chocolate mixture over the peanut butter layer.

5. Freeze until firm – about 20 minutes.

Variations

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/8 teaspoon = 2-3 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure powder with 2-3 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

different nuts – use your favourite nut butter. Almond is especially great.

salty – sprinkle over a few sea salt flakes.

sweeter – use milk chocolate.

dairy-free – use cocoa butter or coconut oil. If using coconut oil the thins will be softer and will really melt in your hands.

Shelf Life / Storage

Can be kept for 2 weeks or more in an airtight container in the fridge. Keeps for months in the freezer.

Print Friendly, PDF & Email
FavoriteLoadingADD TO MY FAVOURITE RECIPES

{ 0 comments… add one now }

Leave a Comment