Chocolate Candy Recipe:
CHOCOLATE PEANUT BUTTER CRISPIES
Photo by Ric Ernst
We've adjusted the recipe slightly to include a little more peanut butter and added chopped peanuts to sprinkle over top to make them look prettier. You could probably substitute other nut butters, if peanut butter is off your list. We used a mixture of milk and dark chocolate couverture wafers, but chocolate chips would work fine too. Guittard, a San Francisco company with a long and fabled history stretching back to Gold Rush days, says this about its recipe: "The type of chips is up to you, depending on your mood or preference: Choc-Au-Lait, Milk Chocolate, Semisweet, Butterscotch or Cappuccino. Try them all to decide which one is your favorite."
Yield: 64 one-inch squares
1 package (12 oz.) Guittard Chocolate Chips of choice
1/3 cup peanut butter (creamy or crunchy)
3 cups crispy rice cereal
1 1/4 cups chopped roasted peanuts (reserve 1/2 cup for sprinkling over top of finished squares)
Line the bottom and sides of an 8x8-inch pan with plastic wrap so it hangs over the edges and can easily be lifted out after being filled. Set aside.
Combine chocolate chips and peanut butter in a large microwave safe bowl. Heat at medium power (50% or level 5) for 2-2 ½ minutes, stirring well after 1 minute initially then at 30 second intervals until smooth and chips are completely melted. Stir in 3/4 cup chopped peanuts and gently stir in cereal so as not to crush cereal and until evenly covered with coating.
Spread into prepared pan. Sprinkle with remaining chopped peanuts. Refrigerate for about 15-25 minutes or until chocolate has set firmly enough to lift contents out of pan. Cut into small squares. Store covered at cool room temperature or tightly covered in the fridge.
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