Frozen Peanut Butter Cups

Book Update: I *almost* put “only three ingredients!” in the heading of this post and had to stop myself.  It annoys me to no end when they put “only four ingredients” on something in pinterest… only come to find out that each “ingredient” actually contains like 20 other things.

Oh, I got the part of Gertie in “Oklahoma!”.  Interpret as you like.

I also finished reading “The Best of Me” by Nicholas Sparks.  My friend and I went to see “Safe Haven” at the movies and it sparked my interest to read a Sparks novel.  It was a nice read.  A little predictable, but fun.  I liked the plot and most of the characters, however some of the main characters seem one dimensional.

Recipe:  This recipe was so stinking easy.   And good.  And did I mention easy?  Seriously, I’ve done easy recipes before, but they usually taste “meh” to “okay”.  This one I really really liked and this is coming from someone who doesn’t care for peanut butter OR chocolate a whole lot.  If you have this stuff, make it NOW!  Because seriously, you can even make just 3, or 6 or 12.  I started out with only 3 because I don’t like wasting ingredients on a so-so recipe.  Then I quadrupled the recipe and we were all happy. 🙂

Frozen Peanut Butter Cups
yield 12

1 – 8oz. container of House Whip (Trader Joe’s) or Cool Whip or TruWhip
3 Tb. peanut butter
1/4 cup or so chocolate syrup (make your own here!)  (It is in a jar on the right because it is homemade)

1.  Line a cupcake/muffin pan with 12 cupcake liners.
2.  In a large bowl, mix the whipped cream with the peanut butter.  Fold gently to keep it airy and fluffy.

3.  Spoon this mixture between the cupcake liners.

4.  Drizzle with chocolate syrup and freeze!

Boom, you have a wonderful kick butt frozen dessert in probably 30 minutes – 1 hour.  Once it is frozen, it’s done.  Stash in an airtight container in the freezer like a ziplock bag or freezer proof plastic bowl.

Recipe: from weight watchers