Tuesday, April 8, 2008

Hand-dipped Peanut Butter Chocolates

It just isn't Christmas without making these delicious treats. I learned how to make these when we moved to a rural town when Ty was two years old. It is not as hard as you might think.

Cream together:
1/2 c. butter, room temperature
2 c. powdered sugar
1 c. peanut butter
2 tsp vanilla
Roll in balls, cool in fridge and dip in chocolate.

You'll need 1-2 lbs of chocolate. I like to buy Guittard Milk Chocolate by the pund during the holidays. Cut it into 1 inch chunks, melt and temper. Here's a link to Guittard's site with tips on how to properly temper your chocolate. I learned a few tricks and realized I had gotten lazy with my chocolate making.
I like to make these itty bitty chocolates, they're cute and you can just pop them into your mouth and there's no melty mess. You can use these dipping tools or a fork, but I prefer to have very clean hands and do it the old-fashioned way. One word of warning, do not get water in your chocolate - that would be disastrous. For best results, double dip your candies.

Check out Scribbit's Winter Bazaar for more Holiday craft ideas or pop by Summer's place for more Christmas treat recipes. If you missed last week, here's a recipe for Cathedral Windows

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