CHOCOLATE-COVERED PEANUT BUTTER CANDIES FOR THE PEANUT BUTTER CANDIES: 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 FOR THE CHOCOLATE COATING: 1 bag (12 ounces) semisweet chocolate chips (2 cups) 1 tablespoon plus 1 teaspoon shortening FOR THE PEANUT BUTTER ICING: 1/2 cup powdered sugar 2 tablespoons creamy peanut butter 1 tablespoon milk TO MAKE THE PEANUT BUTTER CANDIES: 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. Stir peanut butter, butter, peanuts and vanilla in medium bowl until well mixed. 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. Cover a cookie sheet with waxed paper. TO MAKE THE CHOCOLATE COATING: 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. TO MAKE THE PEANUT BUTTER ICING: Stir powdered sugar and peanut butter in small bowl until well mixed. Beat in milk with wire whisk until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle Peanut Butter Icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.
Posted on: Mon, 01 Sep 2014 19:17:34 +0000
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