Homemade chocolate candies with peanut butter filling
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 18 cups
Complexity: easily
Quantity: 18 cups
Peanut butter lovers will be delighted with these homemade candies, which resemble chocolate bowls filled with peanut butter. Use paper muffin liners filled one-third full to make them. First, coat the insides with chocolate, let it harden, and then fill the chocolate bowls with the peanut filling. For the filling, mix peanut butter, crushed graham crackers, sugar, salt, and butter. The taste is amazing, just the right amount of salty and sweet. And their composition is much better than store-bought versions.
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:
- 0.5 kg milk chocolate, chopped (about 2.5 cups)
- 1 cup creamy peanut butter
- 0.5 cup powdered sugar
- 1/4 cup saltine crackers, crushed (about 8)
- 2 tbsp (30 g) butter, softened
- A pinch of salt
We recommend
Recipes with similar ingredients: milk chocolate, Peanut butter, crackers
Cooking the dish according to the recipe:
- Melt the chocolate in a double boiler. Keep it warm over low heat until ready to assemble the candies.
- Place peanut butter, powdered sugar, crackers, butter and salt in a bowl and mix everything together with an electric mixer.
- Line 18 paper muffin cups with a metal muffin tin. Add 1 teaspoon of melted chocolate to the bottom of each paper cup. Using a teaspoon, spread the chocolate in a thin, even layer across the bottom of the cup, bringing it up the sides about a third of the way. Repeat with the remaining cups. Freeze the cup until the chocolate sets, about 5 minutes.
- Place 2 heaping teaspoons of peanut filling into a chocolate-coated mold (the filling should be below the level of the chocolate). Cover the peanut filling with another 2 teaspoons of melted chocolate, spreading it over the top so that the filling is hidden. Repeat with the remaining molds. Freeze for 10 minutes.
- Serve the candies chilled or at room temperature.
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