Chocolate Covered Peanut Butter Candies Recipes

CHOCOLATE PEANUT BUTTER CANDIES

Steps:

• 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.
• 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. If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm.
• Use foil to lift candy from pan; remove foil. Cut into 8 rows by 8 rows. Line cookie sheet with waxed paper. In 1-quart heavy saucepan, melt chocolate chips and shortening 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.
• In small bowl, mix 1/2 cup powdered sugar and 2 tablespoons peanut butter. 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 icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.

CHOCOLATE PEANUT BUTTER CANDY

Steps:

• In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter; thinly spread onto a waxed paper-lined baking sheet. , In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over candy coating mixture; cut through mixture with a knife to swirl the chocolate. Chill until firm., Break into pieces. Store in an airtight container in the refrigerator.

CHOCOLATE-COVERED PEANUT BUTTER BALLS

Steps:

• Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
• Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Grease a baking sheet.
• Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

CHOCOLATE COVERED PEANUT BUTTER BALLS

Steps:

• Use a rimmed baking sheet (like a small baking sheet) that can fit into your refrigerator. Prep the sheet with parchment or wax paper.In a mixing bowl, blend together the peanut butter and the butter. Then add the powdered sugar and vanilla and mix until blended. Use a small cookie scoop to scoop out the balls, roll them as needed between your hands, and then place them on to the baking sheet. Transfer the baking sheet to the refrigerator and refrigerate until firm (15-20 minutes).
• In a microwave safe bowl, melt together the chocolate and the coconut oil until smooth, stopping every 20 seconds to stir. Use a fork, spoon, and/or candy dipping tool to dip each peanut butter ball into the melted chocolate fully covering the ball with the chocolate. Then sprinkle on the toppings and return the baking sheet to the refrigerator to set (20 minutes or more).

BEST BUCKEYES (PEANUT BUTTER AND CHOCOLATE CANDIES)

Steps:

• Cream peanut butter and butter.
• Add sugar and vanilla and mix well.
• Form into 1 inch balls and refrigerate.
• Melt chocolate chips with parafin wax in a double boiler.
• Dip balls into chocolate with a toothpick about 3/4 of the way covered.
• Place chocolate side down on waxed paper.
• Let set at room temperature or refrigerate.