Today is Halloween, and chances are you'll either be sitting next to that dreaded candy bowl, or helping your kids sift thru (and possibly eat) oodles of tiny chocolate bars, lollipops and candy corn. But even itty-bitty candy bars add up to huge amounts of calories if you eat enough of 'em. So before you grab one, two -- or SIX of those "fun-size" minis, head into the kitchen and whip up a batch of our Peanut Better Cups. This year, we think you should SKIP the packaged, chocolate holiday treats altogether and opt for our better-for-you swap instead.
Ingredients:
1 8-oz. container Cool Whip Free
1/3 cup
Better 'n Peanut Butter, Regular Creamy 4 tbsp. Hershey's Syrup, Sugar Free
Directions:
Line a 12-cupcake pan with cupcake holders, or spray pan with nonstick spray. Using a whisk, combine one cup of Cool Whip Free with Better 'n Peanut Butter. Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tablespoons each). Top each cup with a dollop of sugar-free chocolate syrup (about 1 tsp.). Freeze. Enjoy. Serves 12.
