Easter is around the corner, and I don’t know about you, but nothing says “holiday” more than a homemade treat that is created with love! Plus, if you aren’t too keen on super sweet, milk chocolate sugar bombs from the store, there is no better way to get exactly what you want than to make it.
Ingredients you will need:
- 1 cup Smooth Peanut Butter
- 1 cup Confectioners Sugar
- 4 tablespoons Butter, softened to room temperature
- 1/4 teaspoon Salt
- 1 bag (2 cups) Semisweet Chocolate Chips
Equipment you will need:
- 2 Piping bags, or plastic zipper bags
- Chocolate mold(s)
If you do not have chocolate molds, you can use small candy paper cups, I will demonstrate this in another recipe on another day.
This recipe yields approximately 40 candies, this recipe can also be halved easily.
In a large bowl, combine your peanut butter, confectioners sugar, salt, and butter. Mix until smooth. If using a stand mixer, beat on medium for about 3 to 4 minutes – be mindful to start slow so your sugar doesn’t fly everywhere.
In another large bowl, add all but 1/2 cup of your chocolate chips. Microwave for 1 minute, stir, put back in the microwave for 30 second increments and stirring, until your chocolate has melted. Do not overheat as your chocolate may seize.
Once your chocolate is melted, add your remaining 1/2 cup of chips, stir until thoroughly melted and combined. (This tempers the chocolate so it will not melt immediately when you touch it, and so it wont go soft at room temperatures.)
Add your chocolate to a piping/zipper bag, cutting off the tip. Placing the bag in a large glass before filling it is a handy trick.
Then add your peanut butter mixture to your second piping bag.
Pipe a layer of chocolate in the bottom of your mold, you can try to get chocolate on the sides, but it is not necessary. When adding the peanut butter, the chocolate will come up around the sides naturally from pressure.
Fill all your molds with a thin layer of chocolate, maybe a teaspoon or so. Now, using your peanut butter bag, pipe peanut butter mixture into each cavity, again, about a teaspoon or so. You don’t want to overfill as it will make the tops of your candy look unusual.
Finish by topping each cavity with chocolate, enough to cover the peanut butter layer. Give your mold a good tap, tap, and bang on the counter top to settle all the layers. This will show you if you need to add more chocolate somewhere.
Let set in the refrigerator for about 20 to 30 minutes. After they are set, remove from your molds and enjoy! Keep in an airtight container at room temperature or in the fridge (we here at the FrankieBakes house much prefer cold chocolate snacks!)