Peanut Butter Candies Food

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.

CLASSIC PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

PEANUT BUTTER CANDY

Steps:

• Combine peanut butter, powdered sugar, nuts and butter in a medium mixing bowl.
• Mixing well, shape into 1/2-inch balls and roll in coconut.
• Chill.

PEANUT BUTTER CANDY-FILLED ZEPPOLE

Steps:

• Combine the butter, salt, 2 tablespoons sugar, apple juice and 1/2 cup water in a medium saucepan. Bring to a boil over medium heat. Off the heat, stir in the flour; then return the pan to the heat and cook, stirring continuously, until the mixture forms a ball, about 2 minutes. Transfer the cooked flour mixture to a medium bowl. Using an electric hand mixer on low speed, add the eggs one at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover the bowl with plastic wrap and reserve in the refrigerator.
• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat over medium heat until the oil registers 350 degrees F on a deep-fry thermometer. Using a small ice cream scoop or two small spoons, scoop out 1 tablespoon of dough and push two of the frozen candies into its center. Smooth the dough over the candies to fully encase them. Carefully drop the filled dough into the hot oil. Fry in batches, turning the zeppole once or twice, until they are golden and puffed up, about 5 minutes. Drain on paper towels.
• Combine the remaining 2 tablespoons sugar and the cinnamon in a small bowl. Toss the fried zeppole in the cinnamon-sugar. Arrange on a platter and serve immediately.

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.

PEANUT BUTTER CUPS

Steps:

• To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
• Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
• Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
• Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

PEANUT BUTTER CANDY CORN COOKIES

Steps:

• Preheat the oven to 325°F.
• Line cookie trays with parchment paper (or wax paper) in case some of the candy corn melt onto the trays.
• Cream the butter.
• Add peanut butter, sugar, and brown sugar and mix well.
• Add egg and mix well.
• Add flour and baking soda and mix well.
• Using a teaspoon, make walnut-sized lumps of dough and place them 2 inches apart on parchment paper-lined cookie trays.
• Bake 12 minutes, remove from oven, and quickly press about 5 candy corns into each cookie.
• Bake another 5 minutes and remove from oven to cool.
• Cool 5 minutes before removing to wire racks to cool completely.

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.

EASY PEANUT BUTTER CUPS

Steps:

• Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
• Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
• Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

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.