9 oz white chocolate squares
8 oz semisweet chocolate squares
1 1/2 cup creamy peanut butter (divided use)
1/3 cup cocktail peanuts, chopped
small candy making cups*
Heat white chocolate and 3/4 cup peanut butter over low heat, stirring occasionally. Spoon peanut butter mixture into cups and refrigerate 10 minutes. Heat semisweet chocolate and 3/4 cup peanut butter over low heat, stirring occasionally. (I use the same pan, just be sure to blend well.) Spoon into cups and then sprinkle with chopped peanuts.
Store the candies covered in the refrigerator for up to a week or in the freezer for up to a month.
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*Make sure your cups are for candy and not baking. Otherwise they will stick and not be pretty.
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