Pb2 Peanut Butter Cups Recipes

PB2 CHOCOLATE PEANUT BUTTER CUP PIE

Steps:

• FOR CRUST
• Preheat oven to 350 degrees.
• Melt butter in microwave for 15 seconds
• Place graham crackers in a ziploc bag and crush or use food processor to make crumbs.
• Place crushed graham crackers and sugar in a small bowl and mix. Add melted butter and mix.
• Pour mixture into 9 inch round pie pan. Press crumbs into pie plate.
• Bake for 5 minutes then let cool.
• FOR FILLING
• Combine pudding mix and milk in a bowl and pour/spread over pie crust.
• Mix peanut butter and cool whip until smooth and pour/spread over pudding.
• Freeze for several hours until frim.
• Remove and enjoy with chocolate syrup.

PB2 FROZEN PB CUPS RECIPE - (4.1/5)

Steps:

• Mix PB2 powder with water in a medium size bowl. Add 1 cup of cool whip and mix well. Then spoon in the remaining cool whip and mix. Line a cupcake pan with 12 foil cupcake liners. Spoon some PB2/Cool Whip mixture into each cupcake liner, about 1/3 full. Squirt sugar free chocolate syrup on top of each cup and freeze for 1 hour. Serve frozen.

PB2 PEANUT BUTTER CUPS

Steps:

• Process peanuts and dates in a food processor for about 10 seconds.
• Press the dough into 6 muffin cups (silicone molds work best).
• Melt the cacao butter OR coconut oil on low heat (e.g. in a double boiler or in the microwave).
• In the meantime, add all other ingredients to a bowl and stir with a spoon until it has a smooth consistency.
• Add the melted cacao butter OR coconut oil and stir again until all ingredients are combined.
• Pour the PB filling on top of the crust.
• Put the mold into the freezer for about 30 minutes.
• Proceed with the chocolate filling as you did with the PB filling.
• Fill the chocolate filling on top of the PB filling.
• Put the mold into the freezer overnight or for at least 2-3 hours.
• Enjoy the peanut butter chocolate cups cold but not frozen! Store leftovers in the freezer.