Frozen Peanut Butter Cups
8 oz. ff cool whip
1/2 cup peanut butter (i used extra crunchy)
2 tablespoons chocolate syrup
Line muffin pans with liners. with spoon, mix cool whip and peanut butter until well combined. Spoon even portions into muffin liners.
Top each with a swirl of chocolate syrup. Freeze 6-8 hours until frozen.
Once solid, remove the pan and place into freezer bag or container.
servings–12
points per serving–2 pts
You can also use mini size foil cups and make 24 at 1 pt each. They don’t re-freeze real hard and the chocolate never freezes. These kind of melt in your mouth.
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