Description
Festive holiday candies like Christmas peanut butter balls delight sweet tooths with classic American confections. Creamy chocolate, crunchy peanuts, and peppermint notes combine for irresistible seasonal treats you’ll crave all winter long.
Ingredients
Scale
Main Ingredients:
- 2 cups peanut butter
- 2 cups peanut butter
- 3 cups candy corn
Sweeteners and Binding Agents:
- 2 cups powdered sugar
- 6 tablespoons butter
- 1 teaspoon vanilla
Chocolate and Flavoring:
- 1 bag dark or light chocolate chips
- 1 bag white chocolate chips
- Dipping chocolate of choice
- 1/2 teaspoon peppermint extract
- Crushed peppermint candy
Instructions
- Combine softened butter with vanilla and creamy peanut butter in a large mixing bowl, blending until uniform and smooth.
- Gradually incorporate powdered sugar, stirring continuously until the mixture reaches a consistent, moldable texture.
- Shape the mixture into compact, uniform spheres approximately one inch in diameter, positioning each carefully on a parchment-lined baking sheet.
- Refrigerate the peanut butter balls for 30 minutes to firm up their structure, ensuring easier chocolate coating.
- Melt selected chocolate using a double boiler or microwave, ensuring smooth consistency without burning.
- Delicately submerge each chilled peanut butter ball into melted chocolate, using a fork to ensure complete coverage and gentle removal.
- Place chocolate-coated balls back on parchment paper, allowing excess chocolate to drip off and surface to set at room temperature.
- For peppermint bark, melt dark chocolate chips carefully, spreading evenly across a lined baking sheet with smooth, consistent strokes.
- Allow dark chocolate layer to cool completely at room temperature or briefly in refrigerator until firm to touch.
- Gently melt white chocolate chips, stirring in peppermint extract for enhanced flavor profile.
- Pour white chocolate mixture over cooled dark chocolate layer, creating an even, seamless surface.
- Immediately sprinkle crushed peppermint candies across the top for decorative and textural contrast.
- Let peppermint bark harden completely, then break into irregular, rustic pieces.
- For Butterfinger candy, microwave candy corn in 30-second intervals, stirring between each to prevent scorching.
- Once candy corn reaches smooth liquid state, incorporate peanut butter, mixing until thick and cohesive.
- Spread the mixture onto parchment paper, creating an even layer approximately 1/4 inch thick.
- Allow mixture to set at room temperature until firm enough to cut into rectangular segments.
- Melt chocolate coating, then carefully dip each candy piece, ensuring complete coverage.
- Place dipped candies on clean parchment paper, allowing chocolate to set completely before serving.
Notes
- Chill peanut butter balls thoroughly before dipping to prevent mixture from falling apart during chocolate coating.
- Use high-quality chocolate for smoother, more professional-looking candy coating.
- For gluten-free version, ensure all chocolate and ingredients are certified gluten-free.
- Store homemade candies in airtight container in refrigerator to maintain texture and freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Melting
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 23g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg