CHOCOLATE PEANUT BRITTLE
1 cup dark chocolate candy melts
1 cup butterscotch candy melts
1 cup peanut butter candy melts
1 ½ cup of peanuts (or nuts of your choice)
Combine together and melt in the microwave for 1 ½ minutes at a time until melted,
stirring each time. Next, stir in 1 ½ cup of peanuts (of your choice). Spread onto cookie
sheet covered with wax paper, chill in freezer for ½ hour and break into bits. Note: you
can also put spoonfuls into petit-fours to make peanut cups.
Melt 1 pound of white candy melts in microwave or double boiler. Add ½ of a package of
chopped heath bar bits, stir and pour onto cookie sheet covered with wax paper. Chill
and break into bits.
Melt ½ pound of chocolate candy melts and ½ pound of white candy melts in separate
dishes. Spread chocolate layer onto cookie sheet covered with wax paper. (Layer will
be very thin). Pour melted white over chocolate, covering as much of the dark as
possible (do not smear). Take a knife and cut through the mixture until a marble
pattern is formed. Chill and break into bits. Note: if desired, mix slivered almonds or
any type of nuts into the chocolate before spreading.
PEANUT BUTTER BALLS
4 cups confectioners sugar
8 tablespoons melted butter or margarine
1 ½ cups smooth peanut butter
1 ½ cups crunchy peanut butter
Mix ingredients together and chill. Roll into balls and chill again. Melt 2 pounds of light
chocolate candy melts in a double boiler and dip balls into chocolate. Placed covered
balls on a cookie sheet covered with wax paper. Chill and eat.
CHOCOLATE COVERED CHERRIES
First prepare the mixture that will be the fondant syrup in your cherry chocolates:
½ cup of dry fondant
3 tablespoons maraschino cherry juice
Make a chocolate shell in each cavity of mold 500/500A by spooning in about ½ to ¾
teaspoon of melted chocolate (either light or dark) and stroke upward with your brush