Peanut Butter Chocolate Candy Food

CHOCOLATE PEANUT BUTTER PEANUTS

Steps:

• In a microwave-safe container, heat the chocolate chips on high for 30 seconds. Stir and heat again for another 30 seconds. Stir in the cayenne pepper. Pour the chocolate into the peanut-shaped mold to coat lightly. Quickly tip the mold over and pour out the excess chocolate. Set aside to harden.
• In a food processor, process the peanuts with the honey and peanut oil. Blend well for 1 minute. Fill the chocolate peanut mold with the blended peanut mixture just shy of the top of the mold. Reheat the left over chocolate in the microwave until melted and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Refrigerate for 5 minutes, and then remove the candies from the mold. Store at room temperature.

PEANUT BUTTER CANDY BARS

Steps:

• Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
• Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

PEANUT BUTTER AND CHOCOLATE CANDY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
• In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
• Bake for 20 to 25 minutes. Do not overbake.
• While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.

CARAMELIZED CANDIED PEANUTS

Steps:

• Be sure the caramelized peanuts have cooled completely before storing them in an airtight container. Enjoy.

CHOCOLATE PEANUT BUTTER CANDY

Steps:

• In a saucepan, combine graham cracker crumbs, sugars, butter & milk.
• Bring to a low boil, stirring constantly; cook and stir 5 minutes longer.
• Place single layer of crackers in a greased 13-in.x 9-in. dish; top with half of crumb mixture.
• Repeat layers.
• Top with remaining crackers.
• In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter.
• Cook on low and stir until smooth.
• Pour over crackers.
• Let stand until set.

CHOCOLATE-PEANUT BUTTER CANDY DESSERT

Steps:

• Mix cookie crumbs and butter; press onto bottom of 8-inch square pan.
• Add milk gradually to peanut butter in large bowl, stirring with whisk until well blended. Add dry pudding mixes; beat 2 min. (Mixture will be thick.) Stir in 1 cup COOL WHIP. Spread onto crust; cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Top with peanut butter pieces.

CHOCOLATE 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. If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm.
• Use foil to lift candy from pan; remove foil. Cut into 8 rows by 8 rows. Line cookie sheet with waxed paper. In 1-quart heavy saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip 1 peanut butter square at a time into chocolate mixture. Place on cookie sheet. 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. If necessary, stir in additional milk, 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.

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.

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.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Gather the ingredients.
• First, prepare the chocolate cups . You should either temper your chocolate or use chocolate-flavored candy coating. While you can simply melt regular chocolate and use that, I don't recommend it, because untempered chocolate gets soft at warm temperatures and often develops white or gray streaks as it cools. So begin by tempering your chocolate by following these directions or melting your candy coating.
• Fill your cups with a small spoonful of melted chocolate, then use the paintbrush to paint the chocolate up the sides of the cup to the top. Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas. Once all of the cups have been lined with chocolate, set aside the remaining chocolate for later and let the cups sit at room temperature or in the refrigerator until they have hardened.
• While the cups are setting, prepare the filling. Combine the peanut butter, confectioners' sugar, and salt in a bowl and stir them together until they're well-mixed.
• When the cups are set and the filling is made, use a teaspoon or small candy scoop to drop balls of filling into the chocolate cups. Pat them down gently so they don't mound up over the top of the cup. Fill them until they are almost full, but leave space at the top to cover it with chocolate.
• If the chocolate has hardened, re-warm it until it is fluid once more. Spoon the chocolate over the cup and spread it to the edges, letting it flow over the top and sealing the peanut butter in the cup. Gently tap the cup against the counter to smooth out the top.
• Refrigerate the peanut butter cups to set the chocolate, for about 20 minutes.
• After the chocolate has set, your peanut butter cups are ready to be enjoyed!

PEANUT BUTTER & CHOCOLATE CANDY

Steps:

• First layer: Melt and blend butter and peanut butter.
• Add vanilla.
• Stir in enough powdered sugar to hold together, about 2 cups.
• Press into 8X8 pan.
• Second layer: Melt and blend butter, peanut butter and chocolate chips.
• Pour over peanut butter mixture.
• Chill at least 3 hours.