Peanut Butter Candy

Peanut Butter Candy

Peanut Butter Candy
Ingredients:

• 1 tsp butter
• 1 pound white candy coating, coarsely chopped
• 1 1/3 cups chunky peanut butter

Directions:

• Line an 8-in square pan with foil and butter the foil.
• Melt candy coating according to package directions, stirring until smooth,.
• Stir in peanut butter until melted.
• Transfer to the prepared pan and cool to room temperature before cutting into squares.
• Enjoy!

Peanut Butter Candy

1. Recipe Type: Dessert
2. Author: Trish – Mom On Timeout
3. Prep time: 1 min
4. Cook time: 2 mins
5. Total time: 3 mins
6. Serves: 24
7. Rich peanut butter candy with fudge-like consistency.

Ingredients

• 1 tsp butter
• 1 pound white candy coating, coarsely chopped
• 1 1/3 cups chunky peanut butter

Instructions

• Line an 8-in square pan with foil and butter the foil.
• Melt candy coating according to package directions, stirring until smooth,.
• Stir in peanut butter until melted.
• Transfer to the prepared pan and cool to room temperature before cutting into squares.
• Enjoy!

Spiral-Wrapped Sausages on a Stick

Spiral-Wrapped Sausages on a Stick

Ingredients

1 cup whole wheat flour
1 envelope Fleischmann's® RapidRise Yeast
1/2 teaspoon salt
2 tablespoons brown sugar
3/4 cup cottage cheese
1/4 cup water
1 tablespoon Mazola® Vegetable Plus! Oil
1 egg
1-1/4 to 1-3/4 cups all-purpose flour
12 polish sausages, brats, or any other fully cooked sausage/dog
12 popsicle sticks
Dipping Sauce:
1/3 cup yellow mustard
2 tablespoons dill pickle relish, lightly drained

Instructions

Mix whole wheat flour, yeast, salt and sugar in a mixer bowl.
Combine cottage cheese, water and oil; heat to very warm, between 120° to 130°F.
Add to flour mixture along with the egg. Beat for 3 minutes on medium speed.
Add 1/2 cup all-purpose flour; beat 1 minute. Gradually add enough remaining all-purpose flour to form a soft dough.
Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until dough is smooth and elastic. Cover and let dough rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle. Cut twelve 1-inch strips (each 10 inches in length). Wrap a strip around each sausage, tucking ends under sausage.
Place on a parchment-lined or greased baking sheet.
Cover and let rise 20 minutes, until puffy (dough will not double).
Place in preheated 350°F oven and bake for 15 to 20 minutes until golden brown.
Remove and insert stick in one end. Serve immediately with dipping sauce.
Dipping Sauce: Combine mustard and relish in a small bowl.
Recipe Tip: These can be frozen after baking. To do, simply wrap tightly in foil, then freeze for up to 3 weeks. Thaw in refrigerator, then either heat in 350° oven for 10 to 15 minutes, until heated through OR place Polish dog(s) on a plate and microwave about 45 seconds per dog until heated.

Maple Nut Chocolate Candies

Maple Nut Chocolate Candies

Delicious morsels packed full of maple flavor, crunchy nuts, and coated with a rich, chocolate shell.

Ingredients

• 1 stick {1/2 cup} butter, cubed
• 1 can {14 oz} sweetened condensed milk
• 2 lbs confectioners’ sugar
• 2 cups chopped nuts {pecans or walnuts}
• 2 1/2 tsp maple flavoring
• 1 tsp vanilla extract
• 24 oz semi-sweet chocolate chips
• 4 tsp shortening

Directions :

• Combine sweetened condensed milk and butter in a small saucepan. Heat on low until butter is melted. Remove from heat.
• While the butter is melting, put the sugar in a large bowl. Add the milk and butter mixture to the bowl and beat until nice and smooth.
• Stir in the chopped nuts, maple flavoring, and vanilla extract. Stir until well combined.
• Roll into 3/4 in – 1 in balls and place on waxed paper lined baking sheets. Refrigerate until very firm {1-2 hours}.
• Melt chips and shortening in a microwave safe container. Microwave on high in 30 second intervals, stirring in between until chips are melted and chocolate is smooth.
• Dip the balls into the chocolate allowing the excess to drip off.
• Place balls onto waxed paper and let stand until chocolate is set.
• Store in an airtight container.

Notes

I do my chocolate dipping in batches. I heat up half of the chocolate and shortening and dip the balls and then heat up the the other half and dip the remaining. You can also freeze the balls before they are dipped. Just thaw the candy before dipping into the melted chocolate.