Peanut butter cup candy
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Confectioner's Sugar |
| 2 | tablespoons | Butter or margerine; soft |
| 1 | tablespoon | Milk |
| 6 | ounces | Chocolate chips; semi-sweet, =OR=- milk chocolate |
| 2 | teaspoons | Granulated sugar |
| ½ | teaspoon | Vanilla extract |
| ½ | cup | Creamy peanut butter |
| 1½ | tablespoon | Solid Vegetable shortening |
Directions
JENNIFER SZABO VCVV05B
PEANUT FILLING
TOPPING
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 ¾ 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.