I'm wondering if you couldn't melt in some bakers wax (parrafin) to hold the pb cups together better (they wouldn't need to be frozen). Any hardcore bakers out there to say I'm right or wrong about this?

~Angi~

I never freeze mine. I just keep them in the refrigerator. They stay nice and creamy.

I also would like not to have to freeze them , I tested one on the counter and it was mush. I would like to be able to bring them out with me. Cindy

Oh my gosh, I guess I missed something...did someone say peanut butter cups? Please may I have the recipie!!! I think I would enjoy those. Thanks so much.
SandraDee

http://forum.lowcarber.org/showthre...&threadid=38476 This is it. .We just want one that doesn't need to go in the freezer. I use smuckers natural peanut butter just peanuts and salt. no trans fats. You just have to mix it up really well. Ok good luck . I always make a double recipe. Cindy

oh Cindy
thank you sooo muc



h for the recipie. Can't wait to try them.

Oh Cindy, thank you so much for the peanut butter cup recipie. Can't wait to try them!
SandraDee

I myself ,do not add all the splenda, I only add about 3-4 packets. I just test it out on my finger and it was sweet enough to me without all those xtra carbs from the splenda...Sorry I forgot to mention that before. And youre welcome.

I just bought the splenda (not in packets) and to me the two are different. The packets seemed stronger and more granular. The stuff in the box was more light and powdery. I wonder if there is more malto dextrose in that one. I had to add more of the powdery kind into my pb cups than I did with the packets . next time I go to the store I will buy packets and compare the two.

Just to let you know, 1 packet of splenda is equal to 2 tsp. sugar whereas, with the pourable box is 1 tsp to 1 tsp.