Candy Peanut Butter Worms Recipes

OLD FASHIONED PEANUT BUTTER CANDY

Steps:

• Mix all ingredients in a large bowl.
• Place waxed paper on the counter and put half the dough onto the paper.
• Roll out (like playdough!) into a long snake. Repeat with the second half of the dough.
• Wrap in the wax paper and refrigerate for 20 minutes (this is optional).
• Optional: roll the peanut butter roll in powdered sugar. You can also add tiny chocolate chips as a mix-in when making this recipe!)
• Slice the candy and wrap each piece in a square of wax paper.

"WORMS AND DIRT" POKE BOX CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (175˚C).
• In a large bowl, add the chocolate cake mix, water, vegetable oil, and eggs and whisk until well combined.
• Add the batter to a 9x13 inch (23x33cm) oven proof baking dish, and bake for 25 minutes, or until a toothpick comes out clean.
• Add the pudding mix and milk to a bowl. Whisk until well combined. Fold in the whipped cream and crushed cookies until evenly incorporated.
• Let the cake rest for 20 minutes.
• Using the base of a wooden spoon, poke holes in the cake and fill with the gummy worms.
• Drizzle the cake with chocolate fudge sauce.
• Use a spatula to spread the whipped cream and cookie mixture over the cake.
• Transfer to the fridge to chill for 1 hour.
• Top the cake with remaining gummy worms and crushed cookies.
• Enjoy!

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.

CANDY PEANUT BUTTER WORMS

Steps:

• Put peanut butter and honey in a food processor or mixer and combine well.
• Add the dry milk powder and the powdered sugar and mix again until smooth and well blended.
• Take out and make into 1 long log roll and divide into about 20 pieces.
• Roll each piece into a thick worm and place 2 peanuts or raisins at the end to look like 2 eyes.
• Chill at least 30 minutes before serving.

PEANUT BUTTER WORMS

Steps:

• Place the peanut butter and honey in a food processor or mixer and combine well. Add the dry milk powder and the powdered sugar and mix again until smooth and well blended. Make into 1 long log and divide into 24 equal pieces. Roll each piece into a thick worm and place 2 peanuts or raisins at the end to look like 2 eyes. Chill 30 minutes before serving.
• To serve, take a small flowerpot and fill it with balled up plastic wrap. Crumble up a leftover plain chocolate cup cake and spread that on top of the plastic wrap to make it look like a pot of soil. Using your finger poke a hole in the "soil", tuck the worm tails into the soil. Repeat this with 3 or 4 worms. Place the pot on a platter and surround the pot with the remainder of the worms

JELLY WORMS IN DIRT

Steps:

• Put 3 cups water in a pan, bring to a boil and turn off the heat. Stir in the strawberry and unflavored gelatin until completely dissolved. Stir in the cream. Pour the hot liquid into a bowl and let stand until slightly thickened, 15 to 20 minutes.
• Meanwhile, using a tall drinking glass wide enough to hold all the straws, cut out a circle from the slice of bread to fit in the bottom of the glass. Bundle the straws together with a rubber band and stand them up in the glass, pressing the bottom ends into the circle of bread.
• Using a spouted measuring cup, pour the gelatin mixture into the tops of the straws. Refrigerate until chilled and set up completely, 1 1/2 to 2 hours.
• Put the chocolate wafers in a resealable plastic bag and crush with a rolling pin. Arrange the crushed cookie on a plate or in a cleaned flower pot.
• Use the back of a flat wooden spoon to push the gelatin out of the straws. Toss the jelly worms into the crushed cookies, leaving some to stick out.

PEANUT BUTTER POTATO CANDY

Steps:

• Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
• Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
• Sprinkle confectioners' sugar on a cutting board or waxed paper.
• Roll dough into a large rectangular shape on prepared surface.
• Spread enough peanut butter on top layer of dough to cover.
• Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

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.

PEANUT BUTTER CANDY

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.