Peanut Butter Candies
- Course: Dessert
Use Parchment Paper for candy making and eliminate clean up! Just let the chocolate candies cool right on the parchment.
Reynolds Kitchens tip
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- 1 1/2 cups powdered sugar
- 1/3 cup peanut butter
- 4 ounces semi-sweet or dark chocolate, melted
- 3 tablespoons butter, softened
- 1 tablespoon milk
- 2 teaspoons vegetable oil
BEAT together powdered sugar, peanut butter, melted chocolate, butter and milk with an electric mixer on low speed until blended. Add additional powered sugar is mixture is too soft to shape.
SHAPE mixture into a log; roll log in parchment paper, twisting ends to secure. Refrigerate about 1 hour until firm and chilled.
UNWRAP log. SLICE into 1-inch pieces. SHAPE pieces into balls.
DIP balls in melted chocolate or sprinkles. Wrap in candies in Reynolds® Parchment Paper or place on parchment lined container for storage.
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