Low Carbohydrate Diet
This recipe makes a very rich Chocolate Praline Bar - only 1 or 2 are enough to satisfy a sweet craving. A great summertime treat to eat out of the freezer.
1 ounce unsweetened baking chocolate, or semisweet
2 ounces unsalted butter
4 tablespoons peanut butter
1 tablespoon heavy cream to taste, optional Splenda to taste (optional if using semisweetened)
4 ounces nuts, ground or finely chopped in grinder
Melt chocolate in Microwave and stir, add butter and peanut butter. Then melt and stir to combine. Heat only until just melted.Add cream and Splenda if using. Grind nuts and stir in.
Spread into large thin slab on baking paper on a tray and freeze for a couple of hours. Cut into small squares and store in bag or box.
Yield: 40 squares
Calories: 62.5; Total Fat: 4.8g (70% calories from fat); Protein: 4.3g; Carbohydrate: .15g; Cholesterol: 21mg; Sodium: 24.5mg