BULL'S EYE PEANUT BUTTER CANDY
These are just like little peanut butter cup balls. There is a bare circle on the top where the peanut butter shows through and this is the bull's eye (I guess). You could dip the whole thing and have just a chocolate covered ball. Anyway, they are delicious and they make a lot.
Provided by Mimi in Maine
Categories Candy
Time P1DT30m
Yield 75 balls
Number Of Ingredients 6
Steps:
- Mix the peanut butter mixture together well.
- Form into small balls and put in refrigerator over night.
- When ready to dip, use a double boiler and melt the wax, chocolate bits, and the squares of chocolate together.
- Using a toothpick (I sometimes use a fork so I don't have to get rid of the toothpick hole), insert it into the middle of the ball and dip in the chocolate mixture about 7/8 of the way, leaving a small eye at the top.
- Put on wax paper to cool.
BULL'S EYE COOKIE
This dough makes a winning base for different cookies, whether you like them soft or crunchy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 1/2 dozen
Number Of Ingredients 1
Steps:
- Place 20 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 7-by-12 inch rectangle, about 1/3-inch thick. Repeat with 20 ounces white dough. Chill both rectangles at least 30 minutes.
- Place 12 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 4 3/4-by-12-inch rectangle. Repeat with 12 ounces white dough. Chill at least 15 minutes.
- Place 6 ounces black dough on a clean work surface. Roll into a 12-inch-long log, about 3/4 inch in diameter. Repeat with 6 ounces white dough. Wrap in parchment. Chill at least 15 minutes.
- Remove top piece of parchment from the smaller black rectangle. Unwrap white log, and place lengthwise on black rectangle. Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.
- Repeat step four with the black log and the smaller rectangle of white dough.
- Remove the top piece of parchment from the larger white rectangle. Place white log wrapped in black dough lengthwise on the white rectangle. Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.
- Repeat step six with the black log wrapped in white dough and the larger rectangle of black dough. Wrap both logs in parchment. Chill 1 hour.
- Heat oven to 375 degrees. Line two baking sheets with parchment. Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart.
- Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.
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