It was just what the afternoon after thanksgiving called for: homemade peanut butter candy 🙂 Can I get an amen?
Gather your supplies (chocolate, PB, milk, and powdered sugar) and put some of this on the stereo:
First, start melting your chocolate. Simply dump a bag of chocolate chips in a pan, and set it to low heat.
When all the chip lumps are smoothed out, it’s done. Take it off the burner. Grease a muffin tin and spoon a layer of chocolate into the bottom of each cup. The sooner you can do this, the better, as the chocolate will begin to solidify as it cools, making it hard to spread.
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
- 2 Tbs. milk
- 1 tsp. vanilla
While you’re waiting, admire the fact that you’re still wearing your ariats from this morning’s horseback ride. Note the joy that this brings your soul. Both the boots. And the memories of the (freezing and frigid) ride.
OK. Maybe that’s just me. Well then. Admire your mom’s lovely red and white kitchen. And make a note that when you have a kitchen of your own, you want it to be a bright color. OK. Maybe that’s just me, again. Regardless.
Alright, 15 minutes are up! Take the leftover chocolate, and reheat over low until it’s liquid-esque again. Add a top layer of chocolate, and slide the muffin tin into the fridge again. After 15 minutes of cooling, they are ready to serve.
Note that these lovely (OK, they’re kind of ugly. Please don’t tell them. They have esteem issues, and cling to the fact that they taste like heaven, despite the fact that they aren’t beautiful) desserts need to be refrigerated up until the second you want to eat them. They melt at a pretty fast rate. Consider yourself warned.
I wanna know: Did you go black friday shopping? If yes, did you find good deals? If no, what did you do?