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Sugar-free chocolate bark + your favorite toppings!

sf-chocolate-bark-almond-joy-480
Sugar-free chocolate bark recipe, with coconut and almonds

Here’s a really simple recipe that looks and tastes completely decadent, but it’s low carb/South Beach diet friendly, because it’s sugar free! You can top this sugar-free chocolate bark with whatever toppings float your boat; I first tried it with a mix of chopped almonds and unsweetened coconut on one end (shown above), and salty pepitas (roasted hull-less pumpkin seeds) on the other.

I served this for dessert last night — just the hubs and me. Here’s what it looked like when we started…

Here’s what it looked like when we were done:

And no, he is not putting that back in the pan!

Clearly, the almond/coconut end was the favorite! The slight sweetness of both coconut and almond goes nicely with the semi-sweet, almost bitter flavor of this chocolate. I think the pepitas would taste great with a sweeter, perhaps milkier chocolate. I’ll try that another day.

But today, there’s a new batch in the fridge that’s all almond/coconut!

Recipe: Sugar-free chocolate bark

Note: If you’re not avoiding sugar, substitute up to 1/4 c. of sugar for the Splenda.

6 T. butter
1 oz. unsweetened chocolate (one square of baking chocolate)
1/4 c. + 2 T. cocoa (unsweetened)
6 pkts. Splenda
1/2 t. vanilla
toppings of your choice, probably around 1/4 to 1/2 cup

Prepare a 10×15 pan by lining it with parchment. Trim the parchment if necessary so that it extends over the long sides of the pan, but does not come up the short sides of the pan at all. (My photos above show how not to do that!) Clip the parchment to the sides, if you like, with some clothespins or other large clips. Set aside.

Melt the butter and the baking chocolate in the top of a double boiler over simmering water. Stir occasionally until melted. Add in the cocoa and Splenda, and continue to stir until the mixture is smooth. Add in the vanilla, stir until combined, then pour it into the prepared pan. Spread the chocolate out to a fairly even smoothness. It doesn’t need to be perfect.

Sprinkle your toppings of choice over the chocolate, then chill for a couple hours at least. Keep it refrigerated when not serving (or snitching) it, because it softens quickly.

If you’re looking for a recipe with a different sweetener, here are some other options:

Want more recipes like this? or looking for Paleo recipes? Check out my cookbook…

 sugar-free dessert cookbook now available

Quick chipotle pork tacos

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quick pork tacos
This is slightly adapted from Chipotle Pork Tacos by Our Best Bites. It’s a great dish to prep earlier in the day — or the night before — then throw together just before dinner. Even the prep is pretty easy, but once everything’s ready to go in the skillet, it cooks in minutes.
The original recipe calls for lime zest, lime juice and brown sugar. But to eliminate the sugar and still keep things tangy and sweet, I substituted orange for the lime. I think it tastes great, and it even got an enthusiastic thumbs up from the hubs, who usually isn’t too fond of citrus in meat dishes.
Recipe: Quick Chipotle Pork Tacos
Serves 4.
3 boneless pork loin chops, about 3/4 to 1″ thick (about 1 lb.)
1 ½ tsp grated orange zest
1 T. fresh orange juice
1/2 tsp dry oregano
1 – 2 tsp chopped chipotle chiles in adobo sauce
2 garlic cloves, minced
¼ tsp kosher salt
2 T. olive oil, divided
1 c. thinly sliced onions
4 large whole wheat tortillas (or alternate of your choice)
sour cream for topping (optional)
chopped red or green onion and chopped cilantro for garnish, optional
Zest the orange with a fine grater, so that you get just the orange zest, not the white pith.
Combine orange zest and juice, oregano, chipotles, garlic, and salt. Set aside.
Trim the excess fat from the pork chops, then slice into strips about 1/2″ wide. Cut the longer strips in half.
Toss the pork strips with the orange juice mixture. At this point you can cover the pork and the onions with plastic wrap, and stick them in the fridge until you’re ready to cook.
Heat a large skillet over medium heat and add 1 T olive oil. Add onions and sauté for four minutes or until tender.  Remove from pan and set aside. Add 1 T of olive oil to pan and add pork strips. Saute for 3-4 minutes or until no longer pink. I like to just leave them on one side until you see white creeping around the edges…
 
…and the first side is nicely browned, them flip them over. Be careful, though; you really don’t want to cook them a total of more than about four minutes, or they get too tough and chewy. It might help to take the pan off the heat while you turn them over, then return to heat for a minute or two to finish the second side.
Add pork to onions if you’ll serve from the table. At our house, everything goes back into the skillet, and we serve ourselves from there.
Warm tortillas up with the method of your choice, and fill with pork mixture. Top with sour cream and the garnish of your choice. A great side dish or topper: slightly spicy slaw.
quick pork tacos

Salmon with fresh tomato-avocado salsa

Salmon with fresh tomato avocado - Paleo, Whole30
(Update, 5/2015: I first posted this recipe in April, 2012, and it’s still in our regular summer menu rotation. The true test of a good recipe! Salmon, avocado, tomato – such a great combination! I’ve updated it now to make it Whole30 compliant and Paleo friendly. All it took was subbing out pine nuts for the sweet corn. Also recommended: use the larger the avocado amount.)
This is so simple, and so yummy, it’s gonna knock your socks off!
The star of this dish is the salsa. It’s so delicious! My husband took leftovers of just the salsa to work for lunch today (I made extra) and when he came home, he said, “If you would make some more of that I’d be very, very happy.”
I had a bit of leftover salmon with the salsa on it for lunch, too; cold — straight out of the fridge. It was still good!
This is based on a recipe from All Recipes, but I prefer butterflying and broiling the salmon, to the nuke-and-serve-cold method in the original recipe. Alternatively, you could grill the salmon; that would be fab, too!
I used white corn because it’s got a little better carb-to-protein ratio, but I think yellow corn makes a prettier dish. NOTE: To make this dish Paleo/Whole30 compliant, just omit the corn, or sub 2 T. pine nuts. (My husband actually preferred this change.) And use the larger amount of avocado.

Recipe: Salmon with fresh tomato-avocado salsa   

Servings: 3-4
1 cup chopped fresh tomato, chopped into about 1/4″ pieces for salsa; 1/2″ or larger for salad
1/4 cup minced red onion (a fine dice, or slivers)
1/4 cup chopped fresh cilantro
1 garlic clove, crushed
1 T. olive oil
1 T. balsamic vinegar
1/2 to 1 whole Hass avocado, chopped into about 1/4″ pieces for salsa; 1/2″ for salad
1/2 cup corn (OR 2 T. pine nuts, for Whole30/Paleo compliance)
1.25 lbs. salmon fillets
salt and pepper, to taste
olive oil for drizzling
Chop up the tomato, avocado, garlic, onion, and cilantro. (Note: If you’re prepping this ahead of time, save the avocado cutting until right before serving.) To dice the avocado, you cut through it like this, leaving the skin intact, then scoop it out with a spoon.
If you want more detail, see Simply Recipes’ walk-through. (I do NOT recommend the pit removal method they show in step 2b; a woman I know cut some tendons in her hand trying that trick.)
In a medium bowl, combine all ingredients from tomato through vinegar. (This photo shows the avocado added already, but now I always put it in at the very end, to avoid browning. When using pine nuts rather than corn, I also add them at the last, to keep them crunchy.)
avocado, tomato salsa
Refrigerate at least two hours.
Preheat the broiler. Line a baking sheet with aluminum foil.

How to butterfly salmon

If your salmon is already a fairly consistent thickness, you don’t need to butterfly it. The purpose of butterflying salmon is to make it all about the same thickness, so that it cooks more evenly. It also cuts down on oven time.
Put your salmon on a cutting board, skin side down. (Mine is already in the baking pan in these pics, but it will be easier to work on a cutting board; you don’t have to maneuver around the rim of the pan.) Start by making a guide mark: in the thickest point of the fillet, use the tip of your knife to mark the spot exactly halfway from top to bottom.
The black line in the pic below shows where your knife edge will enter; the white dashed line shows where you will cut. The cut should run right through your halfway mark.
On the thinnest end of the salmon, slide your knife in parallel to the cutting board, and at the same height as your halfway mark. Continue to cut, keeping your knife parallel to the cutting board. Stop about 3/4″ away from the opposite edge; do NOT cut all the way through.
If you have been working on the cutting board, move your salmon to the foil-lined pan now. Next, open the sliced salmon up like it’s a book, folding the top piece out so it lays former-top-side down.
Repeat with the other fillet(s), season with salt and pepper, and drizzle with olive oil.
Broil 4-6″ from the heat. Now is the time to dice your avocado and add it (and the pine nuts) to the salsa.
The salmon is done when it flakes easily w/ a fork, about 8-10 minutes per inch of thickness. (That is, the thickness after you butterflied it.)
Remove the salmon from the skin; plate in serving-sized pieces. Add the avocado and pine nuts to the salsa and spoon it onto the salmon.
Salmon, avocado, tomato - yum!
Here’s what the Paleo version looks like:
paleo whole30 salmon with avocado salsa

Try it — I think you’ll love it! 🙂

Individual peanut butter pie

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(Note: this is a re-post, but I have added photos of the process and shot much better pics of the finished product. Amazing how much my photography has improved in a few months!)

This peanut butter pie is simple, decadent, and sugar-free! Okay, if you add some chocolate on top — and you really should — there’s a marginal bit of sugar. But for an occasional or special treat, this is a really satisfying way to get a very small amount of the sweet stuff. Sweet, and creamy, and rich — oh my!

If you want the crunchiness of a pie crust to contrast with the smooth fluffiness of the peanut butter, add a layer of chopped peanuts or cashews, either in the bottom of the dish or between the PB and the whipped cream.
You are going to top it with whipped cream, aren’t you?
My favorite way to serve it is in little mason jars, but you could also use dipping bowls, ramekins, or fancy-schmancy little individual footed trifle dishes.

Peanut Butter Pie Recipe

1.5 cups heavy cream
8 ounces cream cheese
1 cup peanut butter
1 Tablespoon vanilla
your sweetener of choice, equiv. to 1/4 cup sugar
optional toppings: chopped semi-sweet or dark chocolate, peanuts or cashews; sweetened whipped cream
In a medium mixing bowl, whip heavy cream until fluffy peaks form.
pb-pie-whipped-cream

In a second bowl, beat cream cheese until soft and creamy. Add peanut butter, vanilla, and sweetener and continue beating for an additional 2 to 3 minutes or until fluffy and airy.

pb-pie-pb-mixture

Drop three large spoonfuls of the PB mixture into the whipped cream; whip this till mostly incorporated.

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Add the rest of the PB mixture in the same way…

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whipping just until it’s all a consistent color.

pb-pie-mixing-3

 

Taste. Taste again. Okay, now stop. No, stop!

No, seriously: taste it, and if you won’t be topping it with sweetened whipped cream and/or sweet chocolate, add more sugar/sweetener if it’s not sweet enough for you. (Now that I’m adjusted to living without sugar, I’m more sensitized to the taste, so I tend to under-sweeten things.)

Dollop the pie filling into individual small bowls, ramekins or mason jars. Cover with clear wrap and refrigerate till ready to serve. (Optional method: put some chopped chocolate and/or chopped nuts in the bottom of the jars before filling.)

pb-pie-filled-jars

Chop the chocolate.

pb-pie-choc-mont

 

You may set out toppings and let your guests top as they like, or prep it all and serve.Taste. Swoon. Repeat.

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Here’s nutritional info, based on 8 servings, no toppings, and using Splenda for the sweetener. (Via myfitnesspal.com)

Nutrition Facts, Per Serving
Calories 388
Total Fat 41 g
Saturated Fat 26 g
Monounsaturated Fat 11 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 123 g
Sodium 256 mg
Total Carbohydrate 2 g
Sugars 0 g
Protein 3 g

 

 

More sugar-free treats in my cookbook – now just $3.99…

sugar-free dessert cookbook now available

No-bake lime cheesecake shooters

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I love recipes that are elegant enough to serve for special occasions, but easy enough to make every day! And yummy enough that you want to. These no-bake lime cheesecake shooters qualify on all counts! We make them at least once a week. It gives us a little sugar-free treat after dinner, which really helps cut down on those late-night snacks.
You’re going to be amazed at how simple the crust is. And it’s low-carb and gluten-free!
And did I mention easy?

A note about dishes to serve them in… I’ve served these in little half-pint Mason jars, which is very cute. But I also like the way they look as “shooters.” And by the way… my shooter glasses are really just candle votives from Hobby Lobby. The number of servings you get out of this recipe depends on what size dishes you serve it in. If you’re planning this for a special occasion, you might want to experiment ahead of time to see how it works out for you.

Then — oh, darn! — you’ll have to eat your test batch. Oh well, do it for science!

Recipe for:
No-bake lime cheesecake shooters

Printable: lime cheesecake shooters

makes 6-8, depending on serving sizes

1/2 c. pecan pieces
8 oz. cream cheese
zest of one lime
juice of one lime (or 1/2 or 3/4, depending on how sour you like things)
3-4 scoops of stevia extract powder, OR 4 pkts. Splenda (or other sweetener, equivalent to 8 tsp of sugar)
1/2 t. vanilla
2 drops yellow food coloring (optional)*
1 drop green food coloring (optional)*
1/4 c. cream
whipped cream:
1/2 c. cream
1 pkt. Splenda
1/2 t. vanilla

* If you’d like to avoid food coloring but still color the dessert, you may substitute 1 or 2 Tablespoons of avocado. Get the brightest green part, and make sure it’s smashed and stirred until there are NO lumps. If it’s fully incorporated into the mixture, it will stay green for a few days. However, any lumps, even tiny ones, will turn brown.

—–

This crazy-simple crust is made of: pecans! That’s it! No butter needed.

In the photo below, you can see two different blender blades that came with my favorite kitchen gadget. The four-bladed piece (shown at the top of the photo) chops things up from coarse to fairly fine, depending on how long you run it. The shorter, two-bladed one (on the left) minces things down to a fine powder or — in the case of nuts — butter.
lime-ch-chopper-parts

In the pic below you can see the difference. The left-hand image shows the pecans after running them with the four-blade piece for a few seconds. This would work just fine for crust if this is all you have. But if you have the second kind of blade, you can grind the pecan pieces until they’re so fine they begin to stick together, like in the image on the right, below. This gives you something with the look and consistency of a crust made of graham crackers and butter. Neat, huh?!

pecans-2-stage-chop
Then you just place about 1 tablespoon of ground nuts in the bottom of your serving vessel, and tamp it down with the top of a bottle (securely capped and very clean, of course).
lime-ch-crust-packing

Set those aside while you prep the filling.

If you want a few pieces of lime peeling for garnish, make sure you slice off a couple thin slabs of peel before you grate off any lime zest. Then just slice them up into little slivers and set aside. (I don’t recommend eating these. I love sour, but that’s too much even for me!)

lime-peel-slivers

Now you can zest the lime, and proceed with combining it along with the cream cheese, lime juice, vanilla and sweetener. (And food coloring or avocado, if you want. See note at bottom of ingredient list for info about using avocado.)

Whip this all up till it gets past looking like cottage cheese (top part of the image below), and starts to look smooth and creamy (bottom image).

lime-ch-mixture

Then in a separate small bowl, whip the 1/4 cup of cream just until it’s stiff enough that pulling the beater out leaves a hole that doesn’t fill in. Don’t whip too much longer, or you’ll wind up with butter.

whipped-cream
Gently beat that whipped cream into the cream cheese mixture. Taste, and adjust. Too sour? Add sweetener. Too sweet? Add a little more lime.
Then, combine the remaining cream, vanilla and sweetener, and beat in the same way, but don’t add it to the mixture.
Taste it: if it’s not sweet enough for you, and if you won’t be topping it with sweetened whipped cream, add more sugar/sweetener. (Now that I’m adjusted to living without sugar, I’m more sensitized to the taste, so I tend to under-sweeten things.)
Now, assemble!
Sorry; I forgot to take assembly pictures. I think I must have been overcome with hunger!
It’s pretty simple; you can pipe the stuff in, using a baggie with the corner snipped off, or you can just carefully spoon it in. Lime filling first, then the whipped cream. And top with the garnish, if that’s your plan.
lime-cheesecake-shooters-horiz-500
You can also make a lemon version, using the zest and juice of half a lemon, and omitting the green food coloring.
Either one is perfect for spring or summer. Mother’s Day, Easter, bridal showers, graduation parties.
Or just a little something after dinner on Tuesday to keep you from raiding the pantry at midnight!
Update 2: Here’s the nutrition info, via myfitnesspal.com; this is for a single serving (one of eight servings), with the crust, but with NO whipped cream.
Nutrition Facts Per Serving   Servings 8
Calories 163
Total Fat 16 g
Saturated Fat 7 g
Monounsaturated Fat 6 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Sodium 87 mg
Potassium 95 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g

Check out my sugar-free cookbook – now just $3.99…

sugar-free dessert cookbook now available
———————————————–

Herb-crusted salmon

herb-crusted-salmon-cookbook
Herb-crusted salmon - the original recipe

This recipe evolved from a similar dish in one of my favorite cookbooks, Weber’s Art of the Grill. (Which is now out of print, but you can still find used copies on Amazon.) You can grill it if you like, or broil it in the oven. The herbs get nice and crispy as they cook, and marry together in a wonderful, savory complement to the flavor of the salmon. Over the years, I’ve come to just throw it together by memory, and I tend to put in quite a bit more herbs than the original called for. (The recipe that follows is my version.)

It involves a little bit of herb chopping, but if you want, you can let your food processor do that. Then, it’s just stir, spread, and broil or grill. So easy!

Recipe: Herb-crusted salmon

Serves 2.

1 lb. salmon fillet
1 handful of fresh cilantro, rough chopped
1 handful of fresh parsley, ditto
1 handful of fresh basil, ditto (or about a tablespoon of dried)
2 T. olive oil
1 t. soy sauce
1/2 t. chili powder (or ancho chili powder)
1/4 t. kosher salt
pepper to taste

Preheat your grill or broiler (whichever you’re using). If using the oven, place the top rack about 6″ from the heat.

If using a broiler, coat a 9 x 13″ pan with cooking spray, a generous brushing of canola oil, or line the bottom with foil.

Chop all of the herbs coarsely and put them in a small bowl. They don’t need to be finely minced, because they will shrink some and get crispy as they cook. Here’s the cilantro, before and after.

chopped cilantro

Add in the 2 T. olive oil, the soy sauce, and chili powder, and stir till everything is well combined.

Lay your salmon skin side down in the baking pan (or on whatever surface you’ll use to transfer it to the grill). Scoop the herb mixture on top of the salmon, and spread it around into a thick, fairly consistent layer. There will be bits of salmon showing through here and there; that’s okay.

Herb-crusted salmon, in the making

Once the herb mixture is on, sprinkle it lightly with kosher salt and fresh ground pepper to your liking. You don’t need much salt, because the chunks are big and will be the first thing to hit your tongue. (I highly recommend kosher salt, but if you’re using regular salt, use half as much.)

Herb-crusted salmon close-up

For the grill: Place the fish herb side down on the grate. I know, it seems wrong! You think all the herbs will fall off, but trust me. A few may fall off, but most of them don’t! Our propane grill instructions say to turn the three burners to medium/off/medium. Do what works best on your particular grill. Close grill and cook that side for half the total cooking time. When it’s half through, flip it herb side up, and cook until it’s done.

For the broiler: Place the baking pan — with the fish herb side up — in the oven. Bake it there for five minutes, then move the rack down one row to complete cooking.

Herb-crusted salmon

Your total cooking time should be 10 minutes per inch of thickness, measured at the thickest part.

When is it done? I’ll repeat an earlier posting… “A minute or two before the recommended time, check your fish. Just poke a fork gently into the side at a thick place, and pull it up a bit to see if it flakes easily. You can also pull up just enough to see the interior of the fish, and see if it’s done to your liking. Some people like their salmon a bit rare, so that it’s orangey-er on the inside. Not me: I like it just done all the way through, but just so — not overdone and dry.”

Then remove from the heat, slide a spatula between the skin and the fish, and slip it onto your serving plate, herb side up.

Once you’ve tried this, feel free to experiment with your choice of herbs and spices. Let me know how it comes out!

You might also like:
Ancho-crusted salmon with avocado crema
Slightly spicy slaw
Green beans and pine nuts

Peanut butter cups – homemade!

pb-cups-choc-squares-chopped
Today’s post is a guest appearance by our dear daughter, Annica. Which can only mean one thing: There will be carbs!
Hello, blogosphere! There’s a new sheriff in town. By which I mean I am taking over my mom’s blog for a day! If you follow the blog (the wonderful, magnificent, glorious thing that is “oh, that’s tasty!”) you’ll know that I’ve been mentioned before – in passing. I’m a poor, malnourished college student, so when I come home, my parents make sure I am well fed. And I always help them along with a culinary splurge or two of my own. 😉
At the beginning of spring break, my dad announced that he was absolutely, definitely not going to bake anything sweet while I was home, and he would appreciate it if I would do the same. He didn’t want my Rushmore-sized sweet tooth undermining his diet – understandably so. (I’ve done it before, and I regret to say, I’m all too likely to do it again.) 
Well, fast-forward to yesterday, when he says: “Hey, we should bake something to mail up to your brother.” And if some of the mail-destined sweets happen to “accidentally” make their way into our mouths, well… (Diet be damned, apparently!)
Today I head back to dorm food and Easy Mac, so yeah, I was good with making something sweet!
We debated for a few minutes about what to make, and finally settled on homemade peanut butter cups. I’d made them before, and I knew that while my brother is a fan of Reese’s, he no longer would be after eating one of these babies. (Yes, they are that good.)
I went onto allrecipes.com and pulled up this recipe. Plus side: it only calls for four ingredients, all of which are easily found in any pantry in America. (You can dress it up with additions, but let’s not get ahead of ourselves here.) Down side: it takes a while to make, and if you want to stay clean … well, that ain’t gonna happen, flat out.
Start by melting half of a standard 11.5 oz bag of chocolate chips: milk, white, or dark. (I’m usually a dark chocolate gal – the darker the better – but peanut butter goes well with any percentage. I can honestly say I have no preference.) We used chocolate chips, but also threw in some Ghiardelli chocolate bars.
I used our double boiler, because our microwave is now sitting in my dorm room, 158 miles away. Kinda inconvenient. But you could just put the chips in a plastic baggie and nuke them on the lowest setting until they’re almost melted. You’ll want to be careful to take them out just a little bit early, though. Over-heated chocolate gets thick and muddy, and you don’t want that near your peanut butter!
Fill a mini muffin tin with mini muffin liners. A helpful hint: the smaller the ridges on them, the better. If your muffin liners have deep ridges, they’ll be harder to peel off.
If you melted your chocolate in a plastic baggie, congratulations! You have automatically completed the next step! If you didn’t, transfer your melted chocolate to a plastic baggie and snip off just the tip of one corner. This is where the mess begins, if you’re not careful. Here’s where the mess begins even if you are careful!
Fill each muffin cup about a quarter to a third full of chocolate. It wouldn’t hurt to spray them with a bit of Pam, either. You will want easy access to these things, so anything you can do to make them easier to peel, go for it!
Next, smush the chocolate up the sides. It helps to move your spoon up and in a diagonal motion, not just straight up. Moving it in a diagonal way helps to get the chocolate into the ridges. Be careful not to leave any holes in the chocolate in the bottom of the cup.
Once you’ve finished this, pop them in the icebox to harden up.
Next up, the peanut butter filling, a.k.a. the easiest thing to make in the world! Just mix up a cup of peanut butter, (I used Kroger’s natural creamy because it consists of peanuts and salt only,) ¼ teaspoon of salt, and half a cup of powdered sugar. Some reviewers suggested adding graham cracker crumbs, in order to get that signature Reese’s texture. I personally am not a fan of the texture, but if you are, then this would be the way to go.
Once this is mixed up and your shells are hardened, (which only takes a few minutes) take a spoon or a scoop, — I used a scoop that equals about 2 T. — and plop the peanut butter mixture into the shells.
You might need to flatten the PB out a little, with the back of a spoon, or clean fingers.
Melt some more chocolate, then transfer to a plastic baggie as before. Snip off the corner, and cover the peanut butter with chocolate. I suggest going from the outside in. That way, the peanut butter doesn’t cave, and the chocolate has a chance to meld together. 
Smooth the tops off (if you want), stick ’em in the fridge to harden, and you got yourself a treat to rival an all-American classic!
And just for kicks, how about these weirdos? Yes, the beauty you see before you is nothing less than bacon peanut butter cups.
My dad is a voracious lover of all meat, especially if that meat has been smoked, and especially if that meat is bacon! We were going to make chocolate-covered bacon, but then I ended up using all of the chocolate on the peanut butter cups. Oops! So we figured, why not get a little bit funky and throw some bacon on the peanut butter cups!
I have to say, I was pleasantly surprised by how well these turned out! You can hardly taste the bacon; it just adds a little bit of saltiness that complements the bitterness of the chocolate nicely, and brings out the saltiness of the peanut butter. If I make these again, however, I’ll mix the bacon in with the peanut butter.
I hope you enjoyed my guest blog! Now it’s back to school for me! (With some of these little delights stowed away in my suitcase…)
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