Peanut Butter Fudge Balls Recipe
SKILL LEVEL : IntermediatePREP TIME : 35 Minutes
|1/4 cup||butter (approx.) (50 mL)|
|1/2 cup||CHIPITS REESE Peanut Butter Chips (125 mL)|
|1/4 cup||milk (50 mL)|
|3 2/3 cups||icing sugar (900 mL)|
|1 tsp||vanilla extract (5 mL)|
|3 cups||finely chopped peanuts (750 mL)|
|1 1/2 cups||CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (375 mL)|
|1 1/2 tsp||shortening (do not use butter, margarine, spread or oil) (7 mL)|
- 1. Line 8-inch (20 cm) square pan with buttered foil. Combine butter, peanut butter chips and milk in large saucepan set over very low heat. Cook, stirring constantly, until mixture is melted. Gradually beat in powdered sugar and vanilla, using a wooden spoon. Remove from heat and pour into prepared pan; cool completely. (Mixture will appear dry, but softens when rolled into balls.)
2. Line two rimmed baking trays with wax paper. Spread peanuts on one tray; set aside. Scoop and roll peanut butter mixture into 3/4-inch (2 cm) balls and place on second tray. If necessary, chill peanut butter balls until firm enough to handle easily when coating.
3. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) for 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool slightly.
4. Place one peanut butter ball onto a fork and dip into chocolate coating, covering completely and allowing excess to drip off. Immediately roll in chopped peanuts; gently reshape if necessary. Place balls into small paper candy cups or return to wax paper-lined tray. Chill for about 20 minutes or until firm. Store in a cool, dry place.
Makes about 5 dozen candies.
• Recipe doubles easily.