Chocolate-Covered Peanut Butter Candies
Prep Time: 25 min.
Chilling Time: 2 hrs.
1/2 - cup creamy peanut butter
1/4 - cup butter or margarine,
1/4 - cup chopped peanuts
1/2 - teaspoon vanilla
2 - cups powdered sugar
1 - bag (12-ounces) semisweet
chocolate chips (2 cups)
1 - Tablespoon plus 1 teaspoon
Peanut Butter Icing
Line 8- or 9-inch square pan with
foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
Grease foil with butter.
In medium bowl, mix 1/2 cup peanut
butter, the butter, peanuts and vanilla. Stir in 2 cups powdered sugar, 1/2
cup at a time, until stiff dough forms.
in powdered sugar with hands if necessary.) If dough is crumbly,
work in additional 1 tablespoon peanut butter.
Pat mixture in pan. Cover and
refrigerate about 1 hour or until firm. Remove from pan, using foil edges
Cut into 8 rows by 8 rows. Line cookie sheet with waxed
paper. In 1-quart saucepan, melt
chocolate chips and shortening over low heat, stirring
constantly. Dip peanut butter squares, one at
a time, into chocolate mixture. Place on waxed paper. Refrigerate uncovered about 30
minutes or until firm.
In small bowl, mix 1/2 cup
powdered sugar and 2 tablespoons peanut butter. Beat in milk with wire whisk until
smooth. Stir in additional milk, if
necessary, 1 teaspoon at a time, until thin enough to drizzle. Drizzle icing over tops of
chocolate-covered squares. Refrigerate uncovered about 30
minutes or until firm. Store candies loosely covered in