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Name: Peanut Butter Cup Candy
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 30
Cuisine: American
Ingredients: 2 ts Granulated sugar; 2 tb Butter or margerine, soft; 1/2 ts Vanilla extract; 1 tb milk; 1/2 c Creamy peanut butter; 1 1/2 tb Solid Vegetable shortening; 6 oz Chocolate chips, semi-sweet

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INGREDIENTS

2 ts Granulated sugar
2 tb Butter ; or margerine, soft
1/2 ts Vanilla extract
TOPPING
1 tb milk
1/2 c Creamy peanut butter
PEANUT FILLING
JENNIFER SZABO VCVV05B
1 1/2 tb Solid Vegetable shortening
6 oz Chocolate chips, semi-sweet

Servings

INSTRUCTIONS

Mix first 6 ingrediants together by hand or with blender until blended. Mix in Peanut Butter.Line Jelly Roll pan with wax paper(I used foil and it worked fine) Roll teaspoons of filling into 3/4 inch balls(I used my hands to do this--it wasnt sticky at all... more creamy. And make the balls on the small side...they seem to taste better that way). Place on lined pan...refrigerate for at least 2 hours. Melt chips and shortening together on stove (I use the microwave for 2 minutes on high). Use a toothpick to dip into melted mixture). I dump about 10 balls into chocolate, roll around with a spoon and lift them out with the toothpick-- Before chocolate sets, decorate with colored sugar, non-pareils etc. Refrigerate 10-15 minutes to set chocolate. Remove from paper or foil. Store in airtight container in refrigerator for up to 2 weeks. Yields: 60 little Balls.

NOTES

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Peanut Butter Cup Candy

2 ts Granulated sugar
2 tb Butter or margerine, soft
1/2 ts Vanilla extract
 TOPPING
1 tb milk
1/2 c Creamy peanut butter
 PEANUT FILLING
 JENNIFER SZABO VCVV05B
1 1/2 tb Solid Vegetable shortening
6 oz Chocolate chips, semi-sweet

Mix first 6 ingrediants together by hand or with blender until blended. Mix  in Peanut Butter.Line Jelly Roll pan with wax paper(I used foil and it  worked fine) Roll teaspoons of filling into 3/4 inch balls(I used my hands  to do this--it wasnt sticky at all... more creamy. And make the balls on  the small side...they seem to taste better that way). Place on lined  pan...refrigerate for at least 2 hours.    Melt chips and shortening together on stove (I use the microwave for 2  minutes on high).  Use a toothpick to dip into melted mixture). I dump  about 10 balls into chocolate, roll around with a spoon and lift them out  with the toothpick-- Before chocolate sets, decorate with colored sugar,  non-pareils etc.  Refrigerate 10-15 minutes to set chocolate. Remove from  paper or foil. Store in airtight container in refrigerator for up to 2  weeks. Yields: 60 little Balls.

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Nutrition

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Serving Size: 1 Serving (13g)
Recipe Makes: 30

Calories: 63
Calories from Fat: 46 (73%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.4g
Cholesterol 2.4mg		1 %
Sodium 19.4mg		1 %
Potassium 50.1mg		1 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 3.8g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 63

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