|
1.
Preheat oven to 350° F.
2.
Make crust. Crush cookies into fine
crumbs.
Blend all crust ingredients together in a small
bowl. Stir until well blended. Set aside.
3.
Make peanut butter center. Place all
center
ingredients in a small bowl. Mix until well blended.
Set aside.
4.
Make chocolate filling. Melt chocolate
in small
saucepan over low heat. Set aside. Place cream
cheese and SPLENDAŽ Granular in a small mixing
bowl. Beat until soft. Slowly add skim milk. Mix,
using a wire whisk, until smooth. Add melted
chocolate. Stir well. Add egg substitute and
vanilla. Mix until well blended. Set aside.
5.
Assemble cups. Place 24 mini size foil
baking
cups on a sheet pan. Evenly divide crust between
the 24 baking cups. Firmly press crusts into the
bottom of the cups. Place approx. 1/2 tsp of the
peanut butter center in the center of each crust-
lined baking cup. Spoon chocolate filling into each
baking cup. Firmly tap sheet pan on countertop to
remove any air bubbles.
6. Bake in a preheated oven 10-
15
minutes, or until slightly firm to
the touch. Chill for approx. 2
hours before serving. Drizzle
optional melted chocolate over
the top for a garnish.
| 
