Peanut Butter Ice Cream Cups

The filling for these cups was borrowed from this recipe. I changed the proportions slightly:
4 oz. cream cheese (softened)
4 oz. peanut butter (room temperature)
1 cup heavy cream
1/2 t. stevia powdered extract
1 T. erythritol
1 T. vanilla
Whip cream with vanilla, stevia, and erythritol. Set aside. Combine cream cheese and peanut butter until smooth. Fold whipped cream with cheese/peanut butter mixture. Place in silicone baking cups in between "Magic Shell" layers (see next step).
The chocolate coating is made using my Chocolate "Magic Shell" Ice Cream Topping recipe.
Pour a small amount of the melted "Magic Shell" on bottom of baking cup. Then add a dollop of filling. Pour remaining "Magic Shell" on top to brim. Keep in freezer until firm, about an hour. Makes 9 cups.
These are really great, tasty, rich, filling and very peanut buttery. My husband says they are too peanut buttery...but I don't think there is such a thing! Enjoy.

PayDay Bar

I made a really tasty PayDay candy bar using wholesome ingredients. A touch of honey is included to add some extra flavor and better cohesion, however, it can easily be omitted for a lower-carb version.

1/2 stick butter
2 c. salted peanuts
1/2 jar peanut butter (all natural)
3 T. honey
1/4 t. stevia
1/4 heavy cream
1 T vanilla

In a double boiler, melt butter. Stir in peanut butter allowing it to melt slightly to combine well with the butter. Slowly add heavy cream. Mixture will be thick and creamy. Remove from heat and add vanilla, stevia and honey. Fold in peanuts. Spread mixture in pyrex pan and refrigerate overnight. Cut into squares and serve.