Chocolate covered peanut candies
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Quantity: 20 pcs.
Complexity: easily
Quantity: 20 pcs.
All you need are four ingredients found in every kitchen, and these sweet little treats from the Neely family are ready to be frozen in minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 gr. peanut butter
- 2.5 cups powdered sugar
- 1 tsp vanilla extract
- 250 g chopped semi-sweet chocolate
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Recipes with similar ingredients: Peanut butter, powdered sugar, vanilla extract, semi-sweet chocolate
Cooking the dish according to the recipe:
- Using an electric mixer or a whisk, beat the peanut butter and powdered sugar until smooth and thick. Stir in the vanilla extract. Form the peanut mixture into 20 1-inch balls and place them on a parchment-lined tray. Freeze the tray for 1 hour.
- Place the chopped chocolate in a small bowl and place it over a double boiler. Melt, stirring. Remove the chocolate from the heat. Using two forks, carefully dip the cooled peanut butter balls halfway into the chocolate, letting any excess drip off, and place them on a parchment-lined tray.
- To decorate, use a fork to create streaks in the liquid chocolate. Refrigerate the candies for 30 minutes until the chocolate hardens and the peanut butter sets.
Culinary advice: If the weather is hot and humid, dip your palms in powdered sugar before forming the balls. This will prevent the dough from sticking to your hands.
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