So, these treats are just too delicious to delay the recipe any longer.
2C of cool whip ( I am currently working on using real whipped cream, will update later)
1/2 C of peanut butter ( this is a guideline, because I am pretty bad at remembering to measure)
Combine them, put them in cupcake papers or silicone cups like I did.
Freeze until solid, I leave them overnight but I would say 4-6 hrs to be safe
I also drizzle chocolate sauce either on the bottom of the cup, or on top of the peanut butter before I pop it in the freezer.
(Chocolate sauce recipe)
- 1 1/4 C organic sugar
- 1 C unsweetened cocoa powder
- 1 C water
- 1/4 t salt
- 2 t vanilla extract
Combine sugar, salt and cocoa, then add water. Bring to a boil, stirring frequently until thickened.
Remove from heat and let cool for 5-10 minutes.
Then add Vanilla.
I put mine in a reused agave nectar bottle
I haven’t told the kids that I made these yet, otherwise they would all be gone!!