1/4 c. chopped peanuts
1 stick butter
1 (1 oz.) square unsweetened baking chocolate
1/3 c. Splenda sugar
1 Tbsp. half-and-half
4 Tbsp. reduced fat peanut butter
Line 10 muffin cups with paper liners. Sprinkle nuts evenly into muffin cups. In microwavable bowl heat chocolate, butter and sugar substitute on high about 1-1 1/2 minutes or until melted. (Do not boil.) Stir in half-and-half and peanut butter. Divide mixture evenly into muffin cups. Freeze until firm. Keep frozen until ready to serve.