Peanut Butter White Chocolate Dreams Recipe
Yield: 18 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Crunchy or creamy peanut but,
12 ounce: White chocolate, imported
1/2 cup: Powdered sugar,
1/2 cup: Toasted almonds, finely chop
1 tbsp: , (to 2) heavy cream
18: Natural almonds,
Directions:
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:23 1. In a small glass bowl or dish, heat peanut
butter in microwave on High 30 to 40 secs to soften. Mix in powdered
sugar and cream; misture should be stiff and not runny.
2. In a medium glass bowl, melt white chocolate in microwave on
Medium 1 1/2 to 2 1/2 mins, stirring once halfway through cooking
time, or until melted and smooth. Stir in chopped almonds.
3. Spoon a little white chocolate mixture into bottom of each of 18
paper candy cups 2 inches in diameter, swirling with back of a
teaspoon to make an even layer. Drop a little peanut butter mixture
on top of white chocolate in each cup and spread around with back of
a spoon to make an even layer. Spoon remaining white chocolate over
peanut butter, using back of spoon to swirl evenly. Top each cup with
a whole almond. Refrigerate until firm. Store candies in refrigerator
for up to a week.
NOTE: If you prefer, you can substitute bittersweet or semisweet for
the white chocolate, or use a little of each, sandwiching the peanut
butter between a layer of dark and white. Be creative and experiment.
Source from luhu.jp
Preparation Time: 0:23 1. In a small glass bowl or dish, heat peanut
butter in microwave on High 30 to 40 secs to soften. Mix in powdered
sugar and cream; misture should be stiff and not runny.
2. In a medium glass bowl, melt white chocolate in microwave on
Medium 1 1/2 to 2 1/2 mins, stirring once halfway through cooking
time, or until melted and smooth. Stir in chopped almonds.
3. Spoon a little white chocolate mixture into bottom of each of 18
paper candy cups 2 inches in diameter, swirling with back of a
teaspoon to make an even layer. Drop a little peanut butter mixture
on top of white chocolate in each cup and spread around with back of
a spoon to make an even layer. Spoon remaining white chocolate over
peanut butter, using back of spoon to swirl evenly. Top each cup with
a whole almond. Refrigerate until firm. Store candies in refrigerator
for up to a week.
NOTE: If you prefer, you can substitute bittersweet or semisweet for
the white chocolate, or use a little of each, sandwiching the peanut
butter between a layer of dark and white. Be creative and experiment.
Source from luhu.jp
Tags
Chocolate