Reviewed: Jan. 10, 2012

VERY GOOD! This is a peanut butter lovers delight, a very rich and creamy treat. The only change I made was to use 2% milk in place of whole milk. I had a hard time unmolding them, so my suggestion would be to use cups that you could tear away in place of molds. Thank you Heidi Lynn for your recipe!

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Reviewer:

SHORECOOK

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Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Aug. 31, 2010

My daughter enjoyed them, but my husband and I didn't care for them.

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Reviewer:

Carrie

Reviewed: Aug. 12, 2010

These were really good! I've made two batches so far. Both times I used skim milk and once I added a few tablespoons of cocoa powder. Definately will make again!

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3 users found this review helpful

Reviewer:

Wendy

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Aug. 11, 2010

Suprisingly we didnt like these.. must just be our personal preference I guess, as they seem to be very popular.

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Reviewer:

NICOLELYN

Reviewed: Aug. 3, 2010

Because we've got issues with sugar and weight, I did use fat free evaporated milk, Splenda and Trader Joe's organic peanut butter. I'll tell you, noone could tell that they were lower in fat! Even my husband who turns up his nose at most of the lightened recipes I make ate three in one sitting! Thanks for sharing this....huge hit!

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8 users found this review helpful