S'mores Sundae With a Twist in Crepe Cups

Ingredients

• 6 (6 inch)  prepared crepes

• 3 tablespoons butter
• Splenda sugar substitute (for dusting crepes)
• 1 cup sugar-free chocolate syrup
• 1/2 cup peanut butter
• 3 cups sugar-free vanilla ice cream
• 1 cup graham cracker, sheets (crumbled)
• 1/2 cup miniature marshmallow
• 1/2 cup prepared whipped cream (or more)
• aluminum foil

Directions

1. 1

   Spread a bit of melted butter onto one side of the crepes then sprinkle some splenda onto each crepe on the buttered side.

2. 2

   Put prepared 6 inch crepes into 1/2-cup greased muffin tins or ramekins sugar side up.

3. 3

   Pace a ball of foil in the center of each cup to keep the crepes open.

4. 4

   Bake crepe cups in a preheated oven 400°F for 4 minutes, remove the foil, then continue to bake the cups for 6 to 7 minutes more, or until they are crisp.

5. 5

   Remove crepes from oven and let cool.

6. 6

   While crepes are cooling microwave the Sugar-free chocolate flavored syrup and peanut butter on a low setting for 1 minute stirring every 20 seconds until it is melted and combined.

7. 7

   Scoop the ice cream into each crepe cup, filling as full as you would like taking care not to break the crepe cups.

8. 8

   Sprinkle some graham crackers on top of the ice cream, then drizzle with the chocolate peanut butter sauce, then top with mini marshmallows, and finally top with whipped cream and serve.