Chocolate Dipped Soynut Butter Treats Recipes

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CHOCOLATE DIPPED SOYNUT BUTTER TREATS



Chocolate Dipped Soynut Butter Treats image

Being allergic to peanut butter, I use crunchy soynut butter to make this delicious Christmas treat. Most people cannot tell I have used soynut butter instead of peanut butter. And a big plus, they are gluten free treats as well. The paraffin wax helps harden the coating and give a shiny finish.

Provided by Pat Rogers

Categories     Chocolate

Time 2h10m

Number Of Ingredients 8

1 c crunchy soynut butter
2 stick butter, unsalted
1 tsp vanilla extract
1/2 c chopped pecans (optional)
3 c confectioners' sugar
COATING
12 oz pure semi sweet chocolate chips
1/3 c paraffin wax

Steps:

  • 1. In a large mixing bowl, sift confectioner's sugar. Set aside.
  • 2. In a sauce pan melt butter and soynut butter over medium heat. Do not boil.
  • 3. Add vanilla and mix.
  • 4. Add chopped pecans at this point if desired. Pour contents of sauce pan into the confectioner's sugar and beat with electric mixer until smooth.
  • 5. Using a teaspoon or small scoop, shape balls and place on a parchment lined tray. Chill 15-30 minutes. Hint--if you do not have the time to dip the shaped balls, they can be refigerated for 24-48 hours, tightly covered or frozen in an air tight container until you have time to chocolate coat the balls.
  • 6. To dip: Using a double boiler melt wax and add chocolate and allow to melt. Do not let the water splash in the chocolate as this can cause the chocolate to sieze.
  • 7. Using a tooth pick or dipping fork, dip one or two balls at a time in the coating. Shake off extra coating and place on a parchment or waxed paper lined baking sheet or tray. Chill until coating is set.
  • 8. Store in the refrigerator or freezer in an air tight container.

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