Moms Chocolate Peanut Butter Rounds Recipes

MAGIC PEANUT BUTTER MIDDLES

Steps:

• In small bowl blend flour, cocoa and baking soda. Mix until well blended.
• In large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
• To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
• Roll filling into 30 1-inch balls. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in white sugar.
• Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

CHOCOLATE CANDY BAR ROUNDS

Steps:

• For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
• Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
• For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
• For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
• For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
• Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

MOM'S DOUBLE DECKER FUDGE - PEANUT BUTTER & CHOCOLATE

Steps:

• Stir 1 ½ cups sugar, 6 T of butter, 1/3 cup evaporated milk in a saucepan and bring to a rolling boil while stirring constantly for 4 minutes over medium heat.
• Remove from heat and stir in chocolate chips and 1 cup of the marshmallow cream and ½ teaspoons vanilla. Spread in 9x13 pan.
• Repeat with remaining 1 ½ cups sugar, 6 T of butter, and 1/3 cup evaporated milk and stir in peanut butter, marshmallow cream and ½ teaspoons of vanilla.
• Spread over chocolate layer until set then cut into pieces.

MOM'S CHOCOLATE PEANUT BUTTER ROUNDS

Steps:

• Spread peanut butter between 2 crackers.
• Melt chocolate bark in a large glass dish in microwave 1-2 minutes.
• Stir until smooth.
• Dip crackers in chocolate bark with tongs and place on waxed paper.