These Chocolate Peanut Butter Candies are an easy, no-bake treat for the holidays, but we love them any time of year! The crisp chocolate coating has a creamy peanut butter center, filled with
1cuppeanut butterI used creamy, but chunky would work just as well
½cuppowdered icing sugar
2tablespoonscreamor milk
⅔cuppretzelscoarsely crushed
½cupsalted peanuts, chopped
1½cupsdark chocolateabout 150g
1½cupswhite chocolateabout 150g
Instructions
In a large bowl with an electric mixer, beat together peanut butter, icing sugar, and cream until smooth.
Stir in the peanuts and pretzels into the peanut butter mixture until evenly distributed.
Drop the mixture by tablespoonfuls onto a wax paper or parchment paper-lined baking sheet, then freeze them until completely firm. This will take about 1–2 hours.
Just before removing the candies from the freezer, melt the chocolate and white chocolate with a double boiler (or makeshift one!). Place one inch of water in a small pot and bring to a simmer. Place a larger glass bowl over top (one that will sit on top and not sink down to touch the water) and add the dark chocolate. Stir over the heat until melted. Repeat with the white chocolate in a new bowl.
Remove the candies from the freezer and coat in the dark chocolate and white chocolate. Let them set slightly on the baking tray before drizzling with extra melted chocolate if desired. Place in the refrigerator or freezer until set.
Notes
Ingredients and Substitutions:
Peanut butter: I usually use smooth peanut butter for this recipe, but chunky will work as well. I have not tested this recipe with natural peanut butter; it may work somewhat, but the filling will be thinner.
Chocolate: choose any kind of chocolate you like! I prefer the contrast of a darker chocolate with the sweet peanut butter filling and salty crunch, but you could swap for milk chocolate or even a flavored chocolate if it melts well.
Pretzels and peanuts: I love the salty crunch to balance out the sweetness! You can also use other chopped nuts, crushed salted potato chips, or dried fruit in the same amount.
Storage
Store: Store these an airtight container in the refrigerator, they can last for up to two weeks. However, given how delicious they are, they might just disappear faster!
Freeze: You can keep your homemade candies in the freezer for up to 2 months. Let them thaw slightly at room temperature before serving them.