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| 8 | ounces | milk chocolate | bar |
| 1 1/2 | cups | peanut butter | either kind |
| 1 | x | cups | cupcake paper cups |
Melt chocolate bar with 1/2 cup peanut butter.
In measuring cup, melt 1 cup peanut butter set in a pan of boiling water.
Cut cupcake papers so they are the size of a Reese's.
Put papers in cupcake tin.
Put 1 tablespoon of chocolate mixture in paper and let set for 20 minutes.
Then add 1 tablespoon peanut butter mixture; let set 10 minutes.
Top with chocolate.
| % Daily Value* | |
| Total Fat 41.0g | 63% |
| Saturated Fat 11.0g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 318mg | 13% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 5.0g | 19% |
| Sugars 20.0g | |
| Protein 18.0g | 37% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 8% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
This is an excellent recipe, we used zuccini instead of the summer squash, tasted great, the fennel added the very nice flavours, we love garlic, we used more garlic, great!
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