I made these a while ago using another recipe that had vanilla in it, and also had the crumbly problem but thought they tasted good and would make a better filling, say, for thumbprint cookies or a layer on top of brownies. Yesterday, I tried to come up with a sweet treat for a diabetic. Using "peanut butter cookie bites" recipe from Splenda's site, I tamped down about 1 TBS of it into Pam-sprayed mini-muffin tins as a crust, then put a about a tsp or so blob of this recipe (pb + splenda + egg and a little vanilla) into the crust, then made an indent and filled it with a dab of sugar free Smucker's apricot jam. Baked at 350 for 10 - 15 min. Carefully twisted the "peanut butter jelly cups" in pan while still hot/warm to loosen using a fork and fingers, then placed a cooling rack on top of the pan, then inverted the whole thing to get them out of the pan without too much handling. Then simply turned them right-side up to finish cooling on the rack. For low sugar, they're pretty good. Cute too. There is a bit of that Splenda after taste, but I guess that can't be helped. Don't put too much jam in them as it can run to the sides and make them stick to the pan.
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I made these a while ago using another recipe that had vanilla in it, and also had the crumbly...