These delicious peanut butter candies are sure to be my downfall this Christmas season. I made enough to share, and now I am snowed in, and they are disappearing fast, if you know what I mean. If you would like to try them, you will have to make your own.
2 cups sifted powdered sugar
1 cup creamy peanut butter
6 Tablespoons margarine
semi-sweet chocolate chips
Stir together the powdered sugar, peanut butter, and margarine until it is well mixed.
Shape the mixture into 1 inch balls (you may want to butter up your hands so they don't stick) and place them on a baking sheet lined with parchment paper.
Let balls stand for 20 minutes until dry, or better yet, put the whole tray in the freezer if there is room.
Melt the chocolate you will use for dipping. I tried a make-shift "double boiler" approach:
But it isn't necessary. If you are doing this with your kids, just pop a glass bowl of chocolate chips in the microwave, and call it good. That way they aren't standing over hot steam.
Dip the balls into the chocolate to coat. I used a metal skewer at first, and then gave that up and just dropped them in and fished them out with a spoon. Whatever works for you, go for it.
Let the excess chocolate drip off, and place the chocolate covered ball back on the parchment paper.
Let stand until dry, and then store any extras tightly covered in a cool dry place.
Thanks to Debi for another easy Christmas candy recipe!
The Christmas season is re-kindling my love for food and baking. Thank you to those who have encouraged me to return to blogging. This post is for you.
Here is a close-up of the delicious pecan rocha that Debi taught me how to make yesterday:
Doesn't it look divine? To me, it tasted just heavenly. Of course, I hadn't had anything carmel for some years (due to the fact that store-bought carmel has milk in it, and it never occurred to me that carmel was a thing that could be made at home, milk-free) but my other co-workers seem to agree that it was very tasty.
It was really easy to make...
about 1 sleeve of saltine crackers
1 cup margarine (or butter)
2 cups brown sugar
12 oz bag of mini chocolate chips (or more, to taste?)
finely chopped nuts (almonds if you're traditional, or whatever you like)
sheet of parchment paper to cover your baking tray
Cover the bottom of your baking tray or 9x13 inch pan with parchment paper, and then lay the crackers out on top - being very careful not to overlap the crackers.
Melt the margarine in a small pot on the stovetop, and add the brown sugar. Boil for 3 minutes, being careful not to let it burn. Pour this carmel-y syrup over the crackers.
Sprinkle chocolate chips on top. Place in a preheated 350* oven and bake for 5 minutes. Spread the melted chocolate chips with a spatula to form a chocolate-y crust. Sprinkle the nuts on top, and press them into the chocolate a bit so that they will stay.
Allow the candy to cool, and then break up or cut with a knife.
Then the only question that remains is, will you share?