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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Murray Sugar Free Chocolate Peanut Butter Crunch

Source: Murray Sugar Free

A dessert made of layers of chocolate and Murray Sugar Free Peanut Butter Cookies.

Rating:
Prep Time:	35 minutes
Cook Time:	20 minutes
Difficulty:	Easy

Nutrition Facts

Makes 14 servings
Amount Per Serving

Calories	338.5

Total Carbs	28.5 g

Dietary Fiber	3.9 g

Sugars	7.2 g

Total Fat	22.6 g

Saturated Fat	9.0 g

Unsaturated Fat	0.2 g

Potassium	127.8 mg

Protein	10.2 g

Sodium	181.9 mg

Dietary Exchanges 22.6 Fat, 0.1 Fruits, 1.3 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 oz Topping, whipped, non dairy 1.0
1 cup fresh strawberries 9.0
9 each Cookies, peanut butter, sugar free 6.0
6 each egg whites 0.125
0.125 tsp cream of tartar 1.0
1 cup SPLENDA® No Calorie Sweetener, granulated 3.0
3 each eggs 0.75
0 3/4 cup unsweetened cocoa powder 4.0
4 oz semi sweet chocolate chips 1.0
1 cup Peanut Butter, creamy 9.0
9 each Cookies, peanut butter, sugar free 4.0
4 oz Baking Chocolate, bar, semi sweet

Directions

Line 17 x 12x 1-inch baking pan with parchment paper. Set aside. Place 9 cookies in food processor bowl. Cover and process until finely crushed. Set aside.
In large mixer bowl beat egg whites and cream of tartar on high speed of electric mixer until foamy. Gradually add Splenda, beating on high speed until stiff peaks form (tips stand straight). Set aside.
In another large bowl beat 3 eggs on high speed of electric mixer about 5 minutes or until slightly thickened and light colored. Fold into egg whites. Sprinkle 1/4 of the cocoa powder over the egg mixture; fold in unit combined. Repeat with remaining cocoa powder, 1/4 cup at a time. Spread over parchment paper in prepared pan. Sprinkle with crushed cookies. Bake at 350 degree F about 15 minutes or until toothpick inserted near center comes out clean. Cool completely. (Cake will be very thin.) Using 2 to 2 1/2-inch cookie cutter cut into rounds. Set aside.
In small saucepan cook and stir 4 ounces chocolate over low heat until melted. Stir in peanut butter until smooth. Add 9 finely chopped cookies, stirring until combined. Spoon mixture onto baking sheet lined with parchment paper. Spread into 11 x 11-inch square. Freeze at least 20 minutes or until firm.
In large bowl fold grated chocolate and 9 chopped cookies into whipped topping.
Remove chocolate mixture from the freezer. Remove parchment paper. Break into bit-size pieces.
Layer whipped topping mixture, cake rounds and chocolate pieces into 14 parfait glasses or dessert dishes, ending with whipped topping mixture. Top with fruit.