Famous Peanut Caramel Candy Bars
"Just like the real ones!"
INGREDIENTS:
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 pinch salt
3 cups confectioners' sugar
35 individually wrapped caramels, unwrapped
1 cup dry-roasted peanuts
2 cups milk chocolate chips
DIRECTIONS:
In a mixer, beat corn syrup, butter, vanilla, peanut butter, and salt until smooth. Beat in confectioners' sugar a little at a time until fully incorporated and mixture forms a thick dough.
Press into a 9x9 inch pan. Chill in refrigerator.
In a medium saucepan over low heat, melt caramels. Stir in peanuts. Pour over chilled layer and return to refrigerator until firm, 15 to 30 minutes.
In a small saucepan over low heat, melt chocolate chips. Cut the chilled mixture into bars and dip in melted chocolate with a fork. Let cool on waxed paper at room temperature,
or for 30 minutes in the refrigerator.
Homemade Peanut Butter Cups
"Just like candy! You'll need 30 mini (1 3/4 by
1 1/4 inch) paper cups for filling."
INGREDIENTS:
2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunc hy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
DIRECTIONS:
In 1-quart saucepan combine chocolate chips and shortening. Cookover low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
Loosen top paper cup from stack, but leave in stack for greater stability while being coated.
With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and
graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.
