- 1 cup natural PB
- 3/4 cup @lakanto golden
- 1 egg
- 1/2 cup Lily’s sugar free chocolate cups
- 1 Pumpkin Pie Heka Bar
Stir together the PB, sweetener and egg until a thick dough forms. Stir in chocolate chips. Chop bar into very small pieces and stir in. Roll into 16 balls and place on a nonstick baking sheet lined with a Silpat or parchment. Press down in the center with a fork to flatten slightly and leave slight criss cross marks. Bake for 9 minutes at 350 degrees. You want them slightly underdone. Leave out to cool for at least 10 minutes before using a thin spatula to remove from baking sheet. This allows them to firm up.