Hi Crystall,

Yeah, I ended up working out that I didn't need to put the Splenda in with the butter and melt them both at the same time.

I just melted the butter and THEN added the Splenda and that worked a treat.

Here's what the recipie said:

Peanut Butter Cups
1 stick unsalted butter (I use salted!)
1 oz unsweetened chocolate
1/3 c Splenda
1 T heavy cream
4 T peanut butter
chopped walnuts (I don't use these)

Melt butter, chocolate, and Splenda in the microwave. Stir in cream and peanut butter. Line 10 (or in my case 6) muffin tins with cupcake papers. Place nuts in the bottom of each tin. Divide chocolate mixture between the tins. Freeze until firm. These need to be stored in the freezer because they melt quick. You can eat them right out of the freezer.

I didn't get past the melting bit at the beginning before I gave up! Pity because it sounded like quite a nice recipie.