Chocolate Peanut-Butter Meltaways

 

Ingredients

· One 12-ounce jar peanut butter, preferably chunky

· 5 tablespoons (.5 stick plus 1 tablespoon) unsalted butter, at room temperature

· 2 cups confectioners’ sugar, sifted

· 1.5 cups crispy rice cereal

· 11 ounces bittersweet or semisweet chocolate, finely chopped

· 1 tablespoon vegetable shortening

Steps

1. Line a baking sheet with aluminum foil. In a medium bowl, using a wooden spoon, cream the peanut butter and butter until combined. Gradually stir in the confectioners’ sugar. Stir in the cereal, which will crumble. Using about 1 tablespoon for each, roll the mixture into balls, placing them on the prepared baking sheet. Refrigerate the balls while melting the chocolate.

2. In the top part of a double boiler over hot, not simmering, water, melt the chocolate and shortening, stirring occasionally until smooth and an instant-read thermometer inserted in the chocolate reads 115° to 120°F. Remove from the heat. Trasnfer the chocolate mixture to a small bowl and let cool slightly.

3. Place a dab of the chocolate in the palm of one hand. Pick up a ball and roll it between your palms to coat lightly with the chocolate. Return the chocolate-coated ball to the foil-lined baking sheet. Repeat with the remaining balls. Refrigerate until the chocolate is set and the balls release easily from the foil, about 30 minutes. (The candies can be prepared up to two weeks ahead, stored in airtight containers, and refrigerated.

Note: The moisture in peanut butter varies from brand to brand. If the mixture seems too crumbly mix in additional softened butter.

 

From: Christmas 101: Celebrate the Holiday Season from Christmas to New Year’s

By: Rick Rodgers