Cooking Recipe Peanut Butter Cup Candy
Recipe Ingredients
JENNIFER SZABO VCVV05B
PEANUT FILLING
TOPPING
Directions
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.