Frozen Peanut Butter Cups

Sorry about the confusion regarding the cool whip...Yeah, trust me, they shouldn't taste "fine", they should taste delicious!!  It's because of the Light used for sure.  For some reason, the water content in the light as opposed to the fat free causes it to not freeze properly and thus gives it a different consistency.

The Fat Free results in a creamy texture.  I've made it with the Light before and you get almost kinda like a frozen texture..hard to explain, but definitely no where near as good as the fat free version.

What I do is I mix the peanut butter and the cool whip in a bowl with  a hand mixer for about a minute...Keeping in mind that the longer that you mix it the more the cool whip deflates and you don't yield as many cups.  I basically just mix it long enough for the peanut butter to get completely mixed in.  

Then I have a muffin pan prepared with the "mini" foil tin inserts and then what I have found to be the perfect way to get even sized cups is I use one of those Pampered Chef (or whatever brand) cookie scoops.  I scoop up some of the mixture and level it off on the side of the bowl and just drop them in each foil insert until they I have 12 complete cups.  Sometimes there is a little leftover mixture left for the cook too

As far as the chocolate swirl...I just kinda swirl the chocolate syrup on top.  Another way to do it that also works good is to squeeze a drop of the syrup in the middle of the cup and take a toothpick and swirl it around.  It gives it a cool look. Then off to the freezer they go!

Sorry this was long, but that's exactly how I do it and they are AWESOME!!  I literally make them weekly!

Hope this helps!

Glad everyone is enjoying these!!