GIANT PEANUT BUTTER CUP

DIRECTIONS:

GIANT PEANUT BUTTER CUP

Step 1

Lightly grease a 9-inch tart pan with a removable bottom. Line the bottom with a 9-inch circle of parchment paper.

Step 2

In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and the cocoa butter, stirring until smooth. Whisk in 3/4 cup of the Swerve and the cocoa powder until smooth, then whisk in the vanilla extract.

Step 3

Spread half of this mixture over the bottom of the prepared tart pan, spreading all the way to the edges. Freeze 30 minutes until firm.

Step 4

In a microwave safe bowl, combine the peanut butter and butter. Melt on high in 30 second increments, stirring until smooth. Whisk in the remaining 1/2 cup of Swerve and the salt.

Step 5

Pour the peanut butter mixture over the chilled chocolate in the pan, spreading to the edges. Freeze again for another 30 minutes.

Step 6

Finally, gently rewarm the remaining chocolate mixture to help liquify it, then pour it over the peanut butter layer, spreading to the very edges. Freeze another 30 minutes to firm up.

Step 7

To remove, simply gently push up on the bottom of the pan. Cut into slices and serve.

Note: It will cut much better at room temperature. When frozen, it tends to crack.