Holy Smackeroos Easy Chocolate Peanut Candies Recipes

Steps:

• In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter; thinly spread onto a waxed paper-lined baking sheet. , In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over candy coating mixture; cut through mixture with a knife to swirl the chocolate. Chill until firm., Break into pieces. Store in an airtight container in the refrigerator.

Steps:

• 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. If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm.
• Use foil to lift candy from pan; remove foil. Cut into 8 rows by 8 rows. Line cookie sheet with waxed paper. In 1-quart heavy saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip 1 peanut butter square at a time into chocolate mixture. Place on cookie sheet. 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. If necessary, stir in additional milk, 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 refrigerator.

Steps:

• put everything in crockpot, stir, turn on low 45 minutes.
• turn to low 15 minute.
• stir every 15 minutes to coat nuts, and let chunks move around for melting.
• drop by teaspoons onto wax paper.
• let cool.
• VOILA.
• NOTE! timing for crocks are different as newer ones heat hotter and faster.
• -stirring every 15 minutes allows for blending and checking.
• - note for nuts- can use more, I JUST WANTED CHOCOLATE LOL.
• Prep time includes turning out onto wax paper.

Steps:

• Try to make this candy on a dry [not humid] day.
• Place sugar in a saucepan; add cream and water, and stir until the sugar dissolves. Wipe down the sides of the pan with a wet cloth. Add a pinch of cream of tartar, place over medium heat and boil the mixture very slowly until it reaches the soft-ball stage - 240 degrees F on a candy thermometer. Add the butter and boil the mixture until it reaches the soft-crack stage - 280 degrees F on a candy thermometer. DO NOT STIR AFTER THE MIXTURE HAS COME TO A BOIL!
• Remove the pan from the heat and add the vanilla extract. Pour mixture into a deep, buttered 7-inch square pan. When the butterscotch is nearly cold, use the point of a buttered or oiled knife to mark it into bars or squares. When the butterscotch is quite cold and set. Break it up, wrap each piece in wax paper, and keep the candy in an airtight container.

Steps:

• In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 2-1/4 pounds (3-1/2 to 4 dozen).

Steps:

• In a big kadai, add peanuts with skin to melted ghee on medium heat.
• Keep on stirring continuously with a spatula.
• When the peanuts start turning reddish, test one of them to see whether the skin can be removed by pressing with your thumb, remove from fire.
• Rub the peanuts in a plate till all the skin comes off.
• Set aside in a plate.
• Slice the coconut into small thin square pieces.
• In a kadai, add the jaggery with 1/2 cup water and cut coconut pieces.
• Keep a cup of water ready.
• When the jaggery mix boils and starts thickening, add one tsp.
• of jaggery mix to the cup of water.
• The jaggery should not dissolve in water.
• When you roll it into a ball, the jaggery should be soft.
• Add cardamom powder to the jaggery mix.
• In a broad plate, place the cleaned peanuts and pour the jaggery mix over it little by little one ladle at a time.
• Mix them evenly with a thin edged spatula.
• Make lemon sized balls with your hand while it is still hot.
• Dip hands in water or rice flour periodically while making the candy.
• The peanut balls start hardening as they cool down.
• The same peanut-jaggery mixture can be poured into different moulds.
• They are cut into small pieces according to requirement.
• For garnishing, dried grated coconut is used which is dipped in various food colours.

Steps:

• Place the chocolate wafers in a microwave safe dish.
• Heat for 1 minute and stir.
• If needed, heat in 15 second intervals, stirring after each, until melted and smooth.
• Stir in one or two of the filling ingredients listed.
• The amount and combinations depends on personal taste but don't add so much that the mixture doesn't hold together.
• Spoon mixture into mini candy papers.
• Garnish with more the the Filling Ingredient (s) used or drizzle, in a contrasting chocolate, in a zig-zag pattern on top.
• TIPS: do not allow moisture to come in contact with the chocolate while it is melting or it will "bind" and become an unusable mess.
• Make sure your bowl and spoon are completely dry.

Steps:

• Chop the chocolate into small pieces.
• In a small or medium saucepan, warm the cream over medium heat until it begins to simmer.
• Remove the saucepan from the heat and stir in the chocolate until the mixture is smooth.
• Stir in almonds (if desired).
• Refrigerate the mixture for about 3 hours.
• Remove the mixture from the fridge.
• Use an ice cream scoop (or your fingers) to form the chocolate into balls.
• Roll the ball in a bowl of unsweeted cocoa powder.
• Refrigerate before serving.

Steps:

• Place peanuts in crockpot.
• Place remaining ingredients in crockpot.
• Set temperature to medium/high.
• Allow to cook in crock for one hour or until all chocolate is melted. Stir occasionally.
• Drop from Tablespoons onto wax paper to cool.