Chocolate 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 PEANUTS

Steps:

• In a microwave-safe container, heat the chocolate chips on high for 30 seconds. Stir and heat again for another 30 seconds. Stir in the cayenne pepper. Pour the chocolate into the peanut-shaped mold to coat lightly. Quickly tip the mold over and pour out the excess chocolate. Set aside to harden.
• In a food processor, process the peanuts with the honey and peanut oil. Blend well for 1 minute. Fill the chocolate peanut mold with the blended peanut mixture just shy of the top of the mold. Reheat the left over chocolate in the microwave until melted and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Refrigerate for 5 minutes, and then remove the candies from the mold. Store at room temperature.

PEANUT BUTTER CANDY BARS

Steps:

• Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
• Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

CHOCOLATE-COVERED 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. (Work in powdered sugar with hands if necessary.) If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm. Remove from pan, using foil edges to lift. Cut into 8 rows by 8 rows.
• Line cookie sheet with waxed paper. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip peanut butter squares, one at a time, into chocolate mixture. Place on waxed paper. 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. Stir in additional milk, if necessary, 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 microwave-safe bowl, melt white chips and stir until smooth.
• Repeat with chocolate chips.
• Stir peanut butter into melted white chips.
• Thinly spread peanut butter mixture onto a waxed paper-lined baking sheet.
• Drizzle with chocolate chips and 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 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.

DARK CHOCOLATE PEANUT BUTTER CANDIES

Steps:

• PLACE paper liners on a baking sheet.
• COMBINE peanut butter, sugar and butter in small bowl until well blended. If mixture is very soft, mix in an additional tablespoon of sugar. Shape peanut butter mixture into 30 1/2- to 3/4-inch balls flattening slightly.
• MELT morsels and shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Spoon 1 measuring teaspoon of melted morsels into each cup. Place peanut butter filling onto top of melted morsels. Top each with a measuring half teaspoon of melted morsels. Sprinkle with a few grains of sea salt. Refrigerate for 20 minutes or until firm. Store in covered container in refrigerator.
• TIP: To keep melted chocolate warm, place bowl on top of smaller bowl filled with very warm water. Do not allow water to touch bottom of bowl or allow water to get into chocolate.

CHOCOLATE PEANUT DROPS

Steps:

• In a 6-qt. slow cooker, layer ingredients in order listed (do not stir). Cover and cook on low for 1-1/2 hours. Stir to combine. (If chocolate is not melted, cover and cook 15 minutes longer; stir. Repeat in 15-minute increments until chocolate is melted.), Drop mixture by rounded tablespoonfuls onto waxed paper. Let stand until set. Store in an airtight container at room temperature.

HANNAH'S PEANUT BUTTER AND WHITE CHOCOLATE CANDIES

Steps:

• Line 9x9x2-inch baking pan with foil, leaving overhang. Spray foil with nonstick spray. Combine white chocolate and peanut butter in medium metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until chocolate melts and mixture is blended. Spread mixture evenly in prepared pan; freeze until almost firm, about 15 minutes.
• Meanwhile, place chocolate chips and cream in another medium metal bowl. Set over same saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is melted and mixture is smooth. Spread chocolate mixture evenly over peanut butter mixture. Refrigerate until very firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Using foil as aid, lift candy out of pan. Cut into 1-inch squares; serve cold.

WHITE CHOCOLATE PEANUT BUTTER CANDIES

Steps:

• Spray the ice cube tray with cooking spray.
• Melt the dark chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
• Melt white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
• Put about 1/2 a tablespoon of chunky peanut butter in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.