Chocolate-Covered Peanut Butter Candies
MAKES 64 CANDIES
For easy dipping,
use one fork for dipping candy into melted chocolate; use another fork to push onto cookie sheet.
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup butter or margarine, softened
- 1/4 cup chopped peanuts
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
- 1 bag (12 ounces) semisweet chocolate chips (2 cups)
- 1 tablespoon plus 1 teaspoon shortening
- Peanut Butter Icing
Preparation
Step 1
1. Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.
2. Mix peanut butter, butter, peanuts and vanilla in medium bowl. Stir in powdered sugar, 1/2 cup at a time, using hands if necessary, until stiff dough forms. If dough is crumbly, work in additional
1 tablespoon peanut butter. Pat mixture in pan. Cover and refrigerate about 1 hour or until firm. Remove from pan, using foil edges to lift. Cut into 8 rows by 8 rows.
3. Cover cookie sheet with waxed paper. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly. Dip 1 peanut butter square at a time into chocolate mixture. Place on cookie sheet. Refrigerate uncovered about 30 minutes or until firm.
4. Drizzle Peanut Butter Icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.
For easy dipping,
use one fork for dipping candy into melted chocolate; use another fork to push onto cookie sheet.
Peanut Butter icing
1/2 cup powdered sugar
2 tablespoons creamy peanut butter
About 1 tablespoon milk
Mix powdered sugar and peanut butter. Beat in milk with wire
smooth. If necessary, stir in additional milk. 1 teaspoon at a time until thin enough to drizzle.