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This Weight Watchers peanut butter cool whip dessert recipe was made with PB2 powder or any other brand of powdered peanut butter. You can use real peanut butter for a firmer dessert.
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Cool Whip - A frozen whipped topping that is found in the freezer section of the grocery store. I like it a lot because I'm lazy and don't like beating heavy cream to making whipped cream. ๐ PB2 can be subbed for regular peanut butter.If you're wondering what PB2 is it is just powdered peanut butter and can usually be found next to the other peanut butter in your grocery store.
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Spoon the melted chocolate over the peanut butter in the cupcake liners, ensuring it covers the peanut butter completely. Optional: Sprinkle crushed nuts or a pinch of sea salt on top for added texture and flavor. Place the muffin tin in the freezer and let the peanut butter cups freeze for at least 2-3 hours, or until firm.
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You'll only need light butter, low-fat milk, white sugar, cocoa powder, vanilla extract, salt, quick-cooking oats, pecans, and peanut butter. One piece of this cookie is 4 points on the 3 WW plans. Get Recipe. Photo Credit: www.weightwatchers.com.
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Spread the peanut butter evenly over the bananas; drizzle evenly with the caramel, then with the melted chocolate. Sprinkle the coconut over the top. Place the sheet pan in the freezer; freeze until the chocolate is set, at least 15 minutes. Store in the freezer for up to a week. Serving size: 1 topped banana half.
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Mix until the powder has been incorporated into the Cool Whip. Divide the mixture equally into seven cupcake liners. If desired, add a swirl of calorie free chocolate syrup. Freeze the Weight Watchers peanut butter cups for 4-5 hours, until they have hardened. Enjoy right out of the freezer or let thaw for a few minutes.
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Frozen Peanut Butter Cups. Made these Weight Watchers Frozen Peanut Butter Cups! SO good! I got it to 1 point and still make 24! I made mine with 1 tub sugar free cool whip, 3 TBS PB2 peanut butter powder, mixed that together, put in the mini muffin wrappers, drizzled with Hershey sugar free choc syrup. 1 point each.
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Prepare a mini muffin pan by lining with 24 mini muffin cups. In a medium sized mixing bowl, add peanut butter and cool whip. Stir to mix well. Using a spoon, equally fill muffin cups with peanut butter mixture. On top of the peanut butter cups, drizzle chocolate syrup. Place in freezer.
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Don't forget to Pin! So you can come back and make this tasty Weight Watchers peanut butter cups recipe! It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly.
a white plate topped with peanut butter cups covered in chocolate
Instructions: In a small bowl, mix together the powdered peanut butter and water until it forms a thick, smooth paste. If needed, add more water gradually until you reach a desired consistency. In another small bowl, combine the unsweetened cocoa powder and zero-calorie sweetener, if using. Line a mini muffin tin with mini muffin liners or use.
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Weight watcher's frozen peanut butter cups November 8, 2022 No Comments Yield: 24; WW: blue: 1; green: 1; purple: 1; INGREDIENTS. 8 ounces Cool Whip Free. INSTRUCTIONS. Combine Cool Whip and peanut butter in a bowl. Line mini muffin pan with 24 mini cupcake liners and spoon in mixture. Place in freezer for 2 to 3 hrs. NOTES. Points Plus: 1.
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Mix until the powder has been incorporated into the Cool Whip. Divide the mixture equally into seven cupcake liners. If desired, add a swirl of calorie free chocolate syrup. Freeze the Weight Watchers peanut butter cups for 4-5 hours, until they have hardened. Enjoy right out of the freezer or let thaw for a few minutes.
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Spoon the Cool Whip and peanut butter mixture evenly into the cupcake liners, ensuring a consistent distribution. Place the mini muffin pan in the freezer for 2 to 3 hours, allowing the peanut butter cups to firm up and achieve the desired frozen texture. This convenient freezing method eliminates the need for elaborate preparation or baking.
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Freeze to Perfection: To achieve the perfect consistency, line a mini muffin pan with 24 mini cupcake liners and carefully spoon in the Cool Whip and peanut butter concoction. Place the pan in the freezer for 2 to 3 hours, allowing the bites to set and become a tantalizing frozen treat. Points Plus and myWW Information: Jenna provides valuable.
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Author: Jenna Yield: 24 INGREDIENTS 8 ounces Cool Whip Free 6 tablespoons peanut butter Sugar-free chocolate sauce (for drizzle) INSTRUCTIONS Combine Cool Whip and peanut butter in a bowl. Line mini muffin pan with 24 mini cupcake liners and spoon in mixture. Place in freezer for 2 to 3 hrs. NOTES Points Plus: 1 myWW: blue: 1; green: 1; [โฆ]
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How to Make Peanut Butter Cups. Step 1: Combine Cool Whip and peanut butter in a bowl. Recipe Tip: I mixed these two items together in the same container the Cool Whip came in. Step 2: Line mini muffin pan with 24 mini cupcake liners and spoon in the mixture. Place in freezer for 2 to 3 hrs.
