Try this Peanut Butter Cup Candy recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (13g)|
|Recipe Makes: 30|
|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 %|
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Calories per serving: 63
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