Chocolate-Covered Peanut Butter Candies
Chocolate-Covered Peanut Butter Candies is a gluten free recipe with 64 servings. For 6 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 3g of fat, and a total of 49 calories. A few people made this recipe, and 23 would say it hit the spot. This recipe is typical of Southern cuisine. If you have semisweet chocolate chips, creamy peanut butter, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 25 minutes. It works well as a hor d'oeuvre. It is brought to you by Betty Crocker. All things considered, we decided this recipe deserves a spoonacular score of 3%. This score is very bad (but still fixable). Chocolate Peanut Butter Candies, Chocolate Peanut Butter Pretzel Candies, and Peanut Butter and Jelly Chocolate Candies are very similar to this recipe.
Servings: 64
Preparation duration: 25 minutes
Cooking duration: 120 minutes
Ingredients:
1/4 cup butter or margarine, softened
2 tablespoons creamy peanut butter
About 1 tablespoon milk
1/4 cup chopped peanuts
1/2 cup powdered sugar
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 tablespoon plus 1 teaspoon shortening
1/2 teaspoon vanilla
Equipment:
aluminum foil
frying pan
bowl
baking sheet
sauce pan
whisk
Cooking instruction summary:
1 Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter. 2 In medium bowl, mix 1/2 cup peanut butter, the butter, peanuts and vanilla. Stir in 2 cups powdered sugar, 1/2 cup at a time, until stiff dough forms. (Work in powdered sugar with hands if necessary.) If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm. Remove from pan, using foil edges to lift. Cut into 8 rows by 8 rows. 3 Line cookie sheet with waxed paper. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip peanut butter squares, one at a time, into chocolate mixture. Place on waxed paper. Refrigerate uncovered about 30 minutes or until firm. 4 In small bowl, mix 1/2 cup powdered sugar and 2 tablespoons peanut butter. Beat in milk with wire whisk until smooth. Stir in additional milk, if necessary, 1 teaspoon at a time, until thin enough to drizzle. 5 Drizzle icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.
Step by step:
1. Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.
2. In medium bowl, mix 1/2 cup peanut butter, the butter, peanuts and vanilla. Stir in 2 cups powdered sugar, 1/2 cup at a time, until stiff dough forms. (Work in powdered sugar with hands if necessary.) If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm.
3. Remove from pan, using foil edges to lift.
4. Cut into 8 rows by 8 rows.
5. Line cookie sheet with waxed paper. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip peanut butter squares, one at a time, into chocolate mixture.
6. Place on waxed paper. Refrigerate uncovered about 30 minutes or until firm.
7. In small bowl, mix 1/2 cup powdered sugar and 2 tablespoons peanut butter. Beat in milk with wire whisk until smooth. Stir in additional milk, if necessary, 1 teaspoon at a time, until thin enough to drizzle.
8. Drizzle icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.
Nutrition Information:
covered percent of daily need
