“peanut butter, caramel and chocolate”
READY IN:
15mins
SERVES:
24
YIELD:
24 pieces
UNITS:
US

Ingredients Nutrition

  • 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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