Milk Duds Munchies Food

MILK DUDS® MUNCHIES

Milk Duds® Munchies image

A peanut butter cookie with a Milk Dud®.

Provided by Sherri

Categories Desserts Cookies Peanut Butter Cookie Recipes

Time 2h39m

Yield 72

Number Of Ingredients 10

Ingredients

2 cups white sugar, divided
1 ½ cups shortening
1 ½ cups peanut butter
1 ½ cups packed brown sugar
4 eggs
3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
10 ounces chocolate-covered caramel candies (such as Milk Duds®)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine 1 1/2 cup white sugar, shortening, peanut butter, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time.
Mix flour, baking soda, baking powder, and salt together in a bowl. Stir gradually into the creamed shortening mixture until dough is combined. Chill dough until firm, about 2 hours.
Pour remaining white sugar into a shallow bowl.
Scoop up a portion of dough with a tablespoon. Press a chocolate-covered caramel into the center; cover up with dough and roll into a ball. Roll dough balls in sugar. Arrange on ungreased baking sheets.
Bake in the preheated oven until edges are firm and lightly golden, 9 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 18.8 g, Cholesterol 10.8 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 98.6 mg, Sugar 13 g

HOMEMADE MILK DUDS RECIPE

Homemade Milk Duds Recipe image

Like your favorite movie theater candy, perfected.

Provided by Stella Parks

Categories Candy Caramel

Time 3h30m

Yield 50

Number Of Ingredients 7

Ingredients

For the Caramel:
4 ounces water (1/2 cup; 115g)
8 1/2 ounces sugar (1 1/4 cups; 240g)
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
6 ounces heavy cream (3/4 cup; 170g)
For the Chocolate Coating:
8 ounces finely chopped dark or milk chocolate (1 1/3 cups; 225g), such as Callebaut or Valrhona; do not use chips

Steps:

For the Caramel: Nestle a large sheet of parchment paper into an 8-inch cake pan to roughly cover the bottom and sides. In a 2-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 7 minutes. Immediately add cream and reduce heat to medium-low, adjusting the heat lower if needed to keep caramel from foaming too high. (This is more likely on an electric stove due to residual heat.) Stirring constantly with a heat-resistant spatula, simmer until caramel registers 260°F (127°C) on a digital thermometer, about 7 minutes. Immediately pour into prepared pan, cover tightly with foil, and cool to room temperature, about 2 hours.
Peel caramel from parchment, transfer to a cutting board, and cut into 50 pieces (approximately 1/4 ounce or 7g each) with a sharp knife; don't worry about being too precise with their shape or size. If you like, use your fingers to mold the pieces into a more oval, Milk Dud-like shape.
For the Chocolate Coating: Line a baking sheet with parchment. Temper chocolate according to one of the methods described here . Fold all caramel pieces into tempered chocolate. With a clean hand, scoop up pieces like handfuls of marbles, then slide each one over your index finger with your thumb into your other hand (think of how you'd dole out a handful of M&M's) and arrange on prepared baking sheet. Let stand at room temperature until fully set, about 15 minutes, then transfer to an airtight container.

Nutrition Facts : Calories 55 kcal, Carbohydrate 8 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 28 mg, Sugar 7 g, Fat 3 g, ServingSize Makes about 50 pieces, UnsaturatedFat 0 g

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