Peanut Butter Cups



1 cup creamy peanut butter

1 cup confectioners' sugar, sifted

1 1/3 ounces (3 tablespoons) very soft unsalted butter, cut into small pieces

1 tablespoon milk

1 tablespoon vanilla extract

1/2 teaspoon salt

12 ounces semisweet or milk chocolate, cut into small pieces (see Note)



Make the peanut butter mixture: In a medium bowl, combine the peanut butter, sugar, butter, milk, vanilla and salt. Using a rubber spatula, blend together until very smooth. Cover and refrigerate for at least 1 hour.



In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.



Make the peanut butter balls: Arrange 28 paper or foil minicups on a baking tray. Roll 1/2 ounce of the peanut butter mixture into a smooth ball and set into one of the cups. Repeat with the remaining mixture and cups.



Using a small spoon, carefully spoon the melted chocolate into each cup, covering each peanut butter ball; filling the cup as desired. Refrigerate until set, about 1 hour. Makes about 28 cups.



To prepare ahead: The cups can be prepared and will keep at least 2 weeks, refrigerated in a covered container.



Note: If using milk chocolate, add 1 tablespoon of vegetable oil while melting.

 

Puddin' Candy Clusters
1 (3 oz) package vanilla pudding mix not instant
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter or margarine
1 cup salted peanuts
1/4 teaspoon vanilla

Blend together dry pudding mix and sugar in a 2 quart saucepan. Stir in milk. Add butter. Cook and stir over medium heat until mixture comes to a boil. Lower heat and boil gently for 3 minutes, stirring constantly. Remove from heat> stir in peanuts and vanilla. Beat well. Drop by tablespoonfuls on foil or waxed paper. Let cool until set. Makes 24 clusters. Or you can pour into a greased 9 by 5 inch loaf pan let set and slice.

Chocolate-Covered Peanut Butter Candies
Makes 60 candies
Source: Betty Crocker

Favorite flavors marry in a melt-in-your-mouth, easy homemade candy.
Sweet!

Ingredients:

Candies:
1/2 cup creamy peanut butter
1/4 cup butter or margarine softened
1/4 cup chopped peanuts
1/2 teaspoon vanilla
2 cups powdered sugar
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 tablespoon plus 1 teaspoon shortening

Peanut Butter Icing:
1/2 cup powdered sugar
2 tablespoons creamy peanut butter
About 1 tablespoon milk

Instructions:

1. 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.

2. 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. (Work in powdered sugar with hands if necessary.) If
dough is crumbly, work in additional 1 tablespoon peanut butter. Pat
mixture in pan. Cover; refrigerate about 1 hour or until firm. Remove
from pan, using foil edges to lift. Cut into 8 rows by 8 rows.

3. 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.

4. 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.

5. Drizzle icing over tops of chocolate-covered squares. Refrigerate
uncovered about 30 minutes or until firm. Store candies loosely
covered in refrigerator.