For years when my kids were at home, I kept peanut butter cookie dough (either homemade or logs of store bought) in my freezer, along with some candies, to make these bars in a matter of a few minutes. Everybody loved them. The sugar-free version can be just as popular with your crew!
After ten months of testing, re-testing, and tweaking, I have my second recipe book finished! I have written over a hundred curriculum books, so you would think this book writing thing would be simple….agghhh….but recipe books are anything but simple! So much testing time and tweaking and trying again. But it’s done—and just in time for Christmas baking and goodies.
This is my favorite non-peanut butter “skinny chocolate/fat bomb” recipe. The shape of the molds I use and the “fairly normal” chocolate taste of these remind me of the old chocolate candy from my childhood called “Ice Cubes.”
This is the one. This is the recipe that made me think I could really enjoy “skinny chocolate.” Okay, it’s not really skinny chocolate because it has peanut butter in it, but it is wonderful. You want these in your freezer at all times to help you stay sugar-free painlessly
![Reishes' Cups [Sugar Free, THM]](https://farm3.staticflickr.com/2776/32508675390_d8b3fe7596_z.jpg "Reishes' Cups [Sugar Free, THM]")
When my husband and I were in high school, the school had a spirit week featuring the basketball players before their sectional tourney. The theme was a candy store, and each player was assigned a candy or spin-off of his name or personality, etc. It just so happened that my husband and his brother were in the same grade, both Varsity starters and both had the last name of Reish.
Enter Reishes’ Cups. Packages of Reese’s cups pairs were everywhere in the spirit week store, made over with a new label—Reishes’ Cups.
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