Holy Smackeroos Easy Chocolate Peanut Candies Recipes

CHOCOLATE PEANUT CLUSTERS

Steps:

• Line a large baking sheet with parchment paper. Set aside.
• Add chocolate to a large microwave-safe bowl and microwave on high in 20-second intervals, stirring after each interval, until melted and smooth.
• Set the melted chocolate aside to cool slightly (about 3 minutes).
• Fold the roasted peanuts into the melted chocolate. Mix until fully coated.
• Drop 1 spoonful of the mixture onto the lined sheet. Repeat with the remaining mixture.
• Refrigerate at least 20 minutes, or until set.
• Refrigerate the chocolate peanut clusters in an airtight container for up to 1 month.

HOLY SMACKEROOS! EASY CHOCOLATE PEANUT CANDIES

Steps:

• put everything in crockpot, stir, turn on low 45 minutes.
• turn to low 15 minute.
• stir every 15 minutes to coat nuts, and let chunks move around for melting.
• drop by teaspoons onto wax paper.
• let cool.
• VOILA.
• NOTE! timing for crocks are different as newer ones heat hotter and faster.
• -stirring every 15 minutes allows for blending and checking.
• - note for nuts- can use more, I JUST WANTED CHOCOLATE LOL.
• Prep time includes turning out onto wax paper.

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.

EASY (BUT ELEGANT) CHOCOLATE CANDY

Steps:

• Place the chocolate wafers in a microwave safe dish.
• Heat for 1 minute and stir.
• If needed, heat in 15 second intervals, stirring after each, until melted and smooth.
• Stir in one or two of the filling ingredients listed.
• The amount and combinations depends on personal taste but don't add so much that the mixture doesn't hold together.
• Spoon mixture into mini candy papers.
• Garnish with more the the Filling Ingredient (s) used or drizzle, in a contrasting chocolate, in a zig-zag pattern on top.
• TIPS: do not allow moisture to come in contact with the chocolate while it is melting or it will "bind" and become an unusable mess.
• Make sure your bowl and spoon are completely dry.

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.

PECAN BALLS CANDIES

Steps:

• Use a room temperature butter. Crush the crackers and add them to the butter.
• To that add 2/3 of the nuts and the rest of the ingredients.
• Mix well and form little balls.
• Roll the balls in the rest of the nuts.