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.

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Chocolate Peanut Butter Thins

Total Time 50 minutes minutes

Servings 12 small pieces

Ingredients

• 100 g unsalted butter
• 100 g peanut butter
• 1/8 teaspoon pure stevia powder*
• 100 g dark chocolate

Metric - US Customary

Instructions

• Melt the butter in a small saucepan or microwave. Line a loaf pan with baking or parchment paper.
• 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.
• Meanwhile, break chocolate into small chunks and add to the remaining butter. Stand for 5 minutes to melt the chocolate.
• When the chocolate has melted, stir to combine with the butter. Smooth the chocolate mixture over the peanut butter layer.
• 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.