1 cup unsweetened cocoa
1/4 c skippy natural peanut butter
1 1/3c  + 1/4 cup heavy cream
10 tbsps butter
1/2 cup splenda

In a bowl mix 1/2 cup cocoa, 1/4 c splenda and 4 tbs melted butter. Mix well then add 2/3 cup cream. Mix til well blended. On a cookie sheet lined with parchment, spread the chocolate out until an even smooth layer. Put in the freezer for 20 mins to set.

In another bowl mix the peanut butter, 2 tbs  splenda, 2 tbs melted butter and 1/4 c heavy cream. Mix til well blended and smooth.

Spread on chocolate in the freezer.  Place back in freezer to harden.

Make the next batch of chocolate just like above.

Spread it on top of peanut butter layer.

When frozen remove to soften just a little to cut into servings.

Then freeze again and place in a storage bag and store in the freezer.

 

Nutritional Information for entire recipe:

Fat 338.02
Carbs 93.88
Fiber 36.6
Net Carbs 57.28
Protein    54.22
Calories 3354

48 servings

Nutritional Information per serving:

Fat 7.04
Carbs 1.96
Fiber 0.8
Net Carbs 1.16
Protein    1.13
Calories 70

 

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