No sugar added chocolate peanut butter squares

Sometimes a girl just wants a little chocolate and peanut butter. Yes, I realize it is a simple thing to do, walk in nearly any drug store or larger market with a sugar free candy aisle and you can pick up sugar free chocolates or even sugar free chocolate covered peanut butter.

The problem with sugar free and me is normally a little thing called maltitol, a sugar alcohol. For me, it causes stomach distress and elevated blood sugar among some less savory side effects that are just TMI to share. For me, it’s just over all a better chocolate experience when I make something myself.

Ingredients for chocolate: 1 stick of butter* salted or not, I used salted because I like salted. (If you like to keep your sweet and salty separate  use unsalted) 1/2 c unsweetened cocoa powder, 3/4 c splenda granulated, and about 2 T heavy whipping cream. .

In a small sauce pan over lowish mediumish heat, melt butter. Whisk it as it’s melting, you’re not necessarily clarifying the butter, but you do want to cook off the water. There will be a little foam, but since we aren’t clarifying it, just leave it. Whisk in the cocoa powder until smooth. Turn heat to low and whisk in the splenda. (If you want to use stevia or some other sweetener, feel free to do so. On the other hand if you and maltitol work well together just melt down some sugar free chocolate chips or bars) Remove from heat and mix in the heavy cream. (whisk it really well)

Butter a 9″ x  9″ casserole dish. Pour half the warm chocolate into the dish and smooth out. Place dish in freezer while you whip up the peanut butter filling. You can stick your pan of chocolate in the oven or leave it on the stove turned off, it will cool more, but that’s ok.

Ingredients for peanut butter layer: 1 stick butter, 1/2 – 3/4 cup peanut butter (natural or the kind that says “NO HIGH FRUCTOSE CORN SYRUP”), 1/2 c splenda granulated, 1/2 t vanilla extract.

Chop butter into smaller pieces, microwave in a glass bowl for about 25-30 seconds. Mix in peanut butter. Mix in splenda and vanilla.


Scoop peanut butter filling over the chocolate. Spread it out evenly and put back in the freezer for about 5-10 minutes.

Remove from freezer and spread the rest of the chocolate on top.


I like to pour the chocolate out on top and then use a rubber spatula to spread it out.

Put it all back in the freezer and wait.


This is how it looks from the side.

I whipped this up in about 30 minutes. After that, I went to the store and cooked dinner. After dinner, I decided that I really truly still wanted some chocolate and peanut butter, so I cut a couple of squares…


I ate them, and they were good.

I like to cut these into 1″ squares. They are like dark chocolate peanut butter cups. While one or two squares every day or so does not spike my blood sugar, the whole dish of chocolaty peanut butter goodness would. My suggestion to all other t2 diabetics is this: while these are not as bad as sugar laden chocolate peanut butter candy type treats, keep in mind that too much of “not as bad” is still bad. Like with the oinkers I must once again say that if you have an unhealthy relationship with chocolate this is not the recipe for you. Now, if your chocolate demon is tamed, have at it, eat a square and you’ll have a couple weeks worth of tasty chocolate treats.


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