Cool Whip Peanut Butter Treats
These frozen Cool Whip peanut butter treats are the guilt free sweet snack you never knew you needed. This incredibly easy recipe makes a batch of perfectly portioned frozen peanut butter whip cups topped with a decadent chocolate drizzle. WW and Keto friendly.
Special Equipment
- Muffin Liners (silicone or paper cupcake liners)
Ingredients
- 8 ounces fat free Cool Whip thawed, or use reduced fat frozen whipped topping
- 3 tablespoons peanut butter creamy or chunky
- 17.5 ounces Hershey's chocolate syrup sugar free
Instructions
- Line a 12-cup muffin pan with paper or silicone cupcake liners. Set the pan aside.
- Add Cool Whip and room-temperature peanut butter to a mixing bowl (or the bowl of a stand mixer), and mix on low speed until the two ingredients are completely incorporated.
- Scoop the Cool Whip mixture into the cupcake liners filling each a little more than halfway full. Use the back of the spoon to spread the mixture within the liners, making neat, evenly-shaped cups. If the mixture is too sticky, try spraying the back of a spoon with a neutral-flavored cooking spray.
- Drizzle a thin layer of chocolate syrup over each.
- Set the muffin tin in the freezer and let it stand for at least an hour, but overnight is ideal. Then remove the frozen cool whip treats from the muffin pan and enjoy!
Notes
- Instead of individual cups, you can make this on a baking sheet lined with parchment paper. Spread the peanut butter mixture on the parchment paper, drizzle with chocolate, and freeze. Once frozen solid, break into chunks and store in a freezer-safe container.
- Unopened tubs of Cool Whip should be stored in the freezer, so let it sit in the fridge for 5-10 minutes to soften a bit before getting started. The peanut butter should also be at room temperature.
- The cups will begin to soften as soon as they come out of the freezer, so have your spoon ready and enjoy the frozen peanut butter cool whip before it melts.
- Feel free to substitute Cool Whip with other brands of frozen whipped topping, but do not use whipped cream from an aerosol can. It doesn't freeze like whipped topping from a tub.
- Storing: Once the treats are frozen solid in the muffin pan, transfer them to a freezer-safe resealable bag and keep in the freezer for up to 3 months. Remember, Cool Whip changes consistency when it's frozen and thawed, so once the cups are frozen, they must stay frozen.
Nutrition
Calories: 108kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gSodium: 19mg
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Give it a star rating and leave a comment below!