No Bake Chocolate Covered Mock Reeses Peanut Butter Cups

No Bake Chocolate Covered Mock Reeses Peanut Butter Cups

1-16 oz. jar of smooth or chunky Natural peanut butter (I prefer Smooth) (oil at top)

1 cup of confectioner Swerve Sweetner

1 scoops of Jay Robb Vanilla Protein Powder (½ cup)

1 1/4 cup of Lilly's Stevia Chocolate chips
1 1/4 cup of Heavy Whipping Cream (HWC)
2 tablespoons of Grass Fed Butter

Mini cup cake tins/papers I use a baking pan that has 24 mini muffin holes.

Place mini cupcake paper in mini muffin cake pan.  

In a large bowl, I pour some of the oil off then mix/stir together the peanut butter, 3/4 cup of Swerve confectioner sugar, 1 scoop (in the bag) approx 1/3 cup of Jay Robb Vanilla protein powder until the mixture is smooth and slightly dry. Place bowl in refrigerator for about 15 to 20 minutes.  Peanut butter is easier to roll when cold.

 While the Peanut Butter mixture is chilling. Pour Lilly's chocolate chips in a bowl.  Bring Heavy Whipping Cream and butter to a Boil and immediately pour over chocolate chips and let set for a few minutes then stir into a creamy liquid chocolate.  If chocolate appears to be too thick add little at a time of more hot HWC until it is creamy liquid.

Spoon about 1 tablespoon of melted chocolate into cupcake paper/tins, press peanut butter mixture on top about a quarter size flattened. Then spoon another tablespoon of melted chocolate on top of peanut butter.  Once completed put into freezer to set up and freeze chocolate around peanut butter mixture.  I store them in a tupperware bowl or zip lock bags.  **Warning** These little candies are very addictive” Makes about 32 to 40 small ones or 20 to 26 large Mock Reeses Peanut butter cups.