Peanut Butter Candy

Peanut Butter Cups

You can buy tiny paper cups for candy-making, fill them and place them inside the little muffin/tart tins so that they hold their shape till cooled. Makes 12.

Mix until firm:

• 1 cup peanut butter
• 1/4 tsp. salt
• 1/2 cup powdered (icing) sugar

Put in a microwave-safe bowl:

• 12-oz. pure milk-chocolate chips

1. Grease tiny muffin or tart pan cups with butter.
2. Melt chocolate in microwave oven on high for 1 minute. Stir and melt 1 minute more.
3. Fill pan cups half-way with chocolate.
4. Use a spoon and draw the chocolate up the edges of each cup to coat the sides.
5. Cool in fridge till firm.
6. Spread 1 tsp peanut butter mixture onto the chocolate in each cup, leaving room for more chocolate.
7. Pour some chocolate on top of peanut butter and spread to edges.
8. Let sit at room temperature or covered in fridge.
9. Turn out of the pan when firm.

Microwave Peanut Brittle

• 1/2 cup corn syrup
• 1 cup white sugar
• 1 cup peanuts
• 1 tsp vanilla
• 1 tsp butter
• 1 tsp baking soda

1. Use HIGH setting of microwave.
2. Combine sugar and syrup.
3. Microwave 4 minutes.
4. Add nuts.
5. Microwave 3-5 minutes(check at 3 minutes)
6. Add vanilla and butter.
7. Microwave 1-2 minutes.
8. Mix in baking soda.
9. Spread immediately on buttered cookie sheet.
10. Place in fridge or freezer to harden.
11. Crack into pieces.
12. Store in airtight container.

Peanut Butter Chocolate Rice Krispie Squares

Makes 24 two-inch squares.

• 1 cup smooth sweetened peanut butter
• 4 oz (110 g) semi-sweet chocolate chips or chopped chocolate
• 2/3 cup corn syrup
• 6 Tbsp unsalted butter (and more for greasing pan)
• 6 cups miniature marshmallows
• 7 cups Rice Krispies or puffed rice cereal

1. Line a 9 x 13 inch baking pan with parchment paper. Butter the paper and sides of pan.
2. In large pot, combine peanut butter, chocolate, corn syrup, butter, 3 cups marshmallows.
3. Place over medium-low heat.
4. Cook, stirring constantly, until melted and smooth.
5. Remove from heat and cool 10 minutes.
6. Stir in Rice Krispies, then remaining 3 cups marshmallows.
7. Pour into prepared pan and press down evenly with rubber spatula.
8. Cool completely, then cut four rows of six squares.
9. Store in airtight container or wrapped in plastic at room temperature up to 7 days.

Candy Squares

• 1/4 cup butter
• 1/2 cup peanut butter
• 1 cup semi-sweet chocolate chips
• 8 oz miniature marshmallows
• Optional: 1/2 cup chopped walnuts or shredded coconut.

1. Line a 9x9 inch pan with parchment paper.
2. In a large saucepan, stir together butter and peanut butter and then chocolate chips until melted.
3. Cool mixture in pot.
4. When you can hold your hand on the pan bottom, add marshmallows (and optional ingredient if using) and stir until all are coated.
5. Pat mixture into parchment paper lined pan. Cut into 36 squares.
6. Refrigerate or wrap and freeze for longer storage.