Peanut Butter Candy
Peanut butter candy made at home — creamy peanut butter fudge, 3-ingredient peanut butter cups, buckeye balls, coconut peanut butter balls — for holiday trays.
★ dessert
dessertCreamy Peanut Butter Fudge
Amazing for anyone who likes peanut butter.
Dalton ZimmermanIngredients
- 1 cup Butter
- 1 cup Creamy Peanut Butter
- 1 tsp Vanilla
- 3 1/2 cup Powdered Sugar
Instructions
- 1Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy.
- 2Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- 3Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.
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Open in Pepper →Peanut Butter Candy Worth Making At Home
Peanut butter candy is the kind of sweet you can pull together while dinner cooks, with a jar of peanut butter and a bag of chocolate chips you already have. No candy thermometer, no fussy steps.
Cooks on Pepper reach for this collection when a cookie tray needs filling, a bake sale is tomorrow morning, or the kids want something to make with their hands on a rainy Saturday.
Every recipe here is a peanut butter sweet, from creamy peanut butter fudge and easy peanut butter fudge to 3 ingredient peanut butter cups, buckeye balls, coconut peanut butter balls, peanut butter truffles, and buckeye graham crackers.
Quick Tips
- 1
Use room temperature butter
Let butter sit out 30 to 45 minutes before mixing so the peanut butter dough comes together smooth instead of crumbly.
- 2
Sift the powdered sugar
Sifting a pound of confectioners sugar takes 2 minutes and keeps lumps out of your buckeye centers.
- 3
Chill balls before dipping
Freeze rolled peanut butter balls 20 to 30 minutes so they hold their shape in warm melted chocolate.
- 4
Melt chocolate low and slow
Microwave chips with a teaspoon of coconut oil in 20-second bursts, stirring between each, so the chocolate never scorches.
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