Peanut Butter Candy Filled Zeppole Recipes

PEANUT BUTTER CANDY

Steps:

• Butter an 8x8x2 inch square pan. Set aside.
• In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
• Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

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.

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.

ZEPPOLE

Steps:

• In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.
• Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.
• Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside.
• Line a baking sheet with 2 layers of paper towels.
• Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F. Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil. Fry the _zeppole_s until golden brown, about 5 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
• Sprinkle with cinnamon-sugar mixture and serve immediately.

ZEPPOLE

Steps:

• Put wine and water in a pot. Bring to almost a boil. (It shouldn't come to a full boil.) Add the flour all at once and stir constantly with a wooden spoon. When the dough comes out of the pot in a single piece remove it from the heat. Place on lightly oiled marble or counter surface. Knead by pounding with a rolling pin. Do this for 10 minutes so as to make it smooth and homogeneous. Roll the dough into snakes about as thick as your little finger. Pull off small pieces of dough, rub the dough between your hands and pinch ends together to make small rings.
• Heat the oil and fry the zeppole a few at a time. Prick balls with a skewer as they fry, so the dough will bubble out and they become crunchier and more golden. Drain them on paper towels. Dredge them in the cinnamon-sugar mixture. Serve hot or cold.

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.

PEANUT BUTTER CANDY

Steps:

• Mix all ingredients (except chocolate) in a bowl (with hands like meat loaf).
• Note: The more you mix it with your hands,the less messy it gets & comes off your hands easier.
• Dump it in a 13x9-inch pan.
• Pound it, pat it (spank) firmly in pan.
• Melt chocolate in a double boiler.
• Pour melted chocolate over mixture in 13x9-inch pan.
• Bang pan flat on counter (it'll smooth out the chocolate).
• Refrigerate approximately 40 minutes or until it starts to harden.
• Then cut into approximately 8 rows & then across.
• I cut this into bite size pieces.
• (I use a pizza cutter. It really works well).
• Put back in refrigerator for a few hours or overnight.
• Best if kept refrigerated.

CRISPY PEANUT BUTTER CANDY DELIGHT

Steps:

• In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
• Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.

PEANUT BUTTER CUP CANDY FILLING

Steps:

• Combine all ingredients until blended to a creamy consistency.