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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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peanut butter, caramel and chocolate Ingredients:
1 (18 ounce) jar reduced-fat peanut butter |
1 (11 3/4 ounce) jar sugar-free caramel topping |
2 cups powdered sugar |
4 baking chocolate squares |
1 -2 tablespoon skim milk |
Directions:
1. mix peanut butter and powered sugar, adding milk by teaspoons until a workable dough is achieved.
2. roll p.b. dough into a rope, cut into sections, depending on how many servings you'd like to get.
3. with your thumb, end of wooden spoon.etc. make a small indention in each piece of p.b. dough, making a shallow well.
4. place pieces onto a wax paper lined cookie sheet.
5. spoon in room temperature caramel topping.
6. melt chocolate squares according to package directions, and drizzle over p.b. pieces until covered.
7. refrigerate a few hours until chocolate has set.
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