Peanut Butter Cup Candy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Candies, Chocolate, Pnut butter | 30 | Servings | |
INGREDIENTS
| 2 | c | Confectioner's Sugar |
| 2 | T | Butter or margerine, soft |
| 1 | T | Milk |
| 2 | t | Granulated sugar |
| 1/2 | t | Vanilla extract |
| 1/2 | c | Creamy peanut butter |
| 6 | oz | Chocolate chips, semi-sweet |
| =OR=- milk chocolate | ||
| 1 1/2 | T | Solid Vegetable shortening |
INSTRUCTIONS
Mix first 6 ingrediants together by hand or with blender until blended. Mix in Peanut Butter.Line Jelly Roll pan with wax paper(I used foil and it worked fine) Roll teaspoons of filling into 3/4 inch balls(I used my hands to do this--it wasn't sticky at all... more creamy. And make the balls on the small side...they seem to taste better that way). Place on lined pan...refrigerate for at least 2 hours. Melt chips and shortening together on stove (I use the microwave for 2 minutes on high). Use a toothpick to dip into melted mixture). I dump about 10 balls into chocolate, roll around with a spoon and lift them out with the toothpick-- Before chocolate sets, decorate with colored sugar, non-pareils etc. Refrigerate 10-15 minutes to set chocolate. Remove from paper or foil. Store in airtight container in refrigerator for up to 2 weeks. Yields: 60 little Balls. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 55
Calories From Fat: 33
Total Fat: 4g
Cholesterol: <1mg
Sodium: 16.1mg
Potassium: 34.1mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: <1g
Protein: 1.3g