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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 64 |
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This recipe came from my grandmother. I love it because it is unique and friends enjoy receiving it as Christmas gifts.—Kathy Albright, Reading, Michigan Ingredients:
1 teaspoon plus 2 tablespoons butter, softened |
1/4 cup light corn syrup |
2 tablespoons creamy peanut butter |
1 tablespoon vanilla extract |
1/4 teaspoon salt |
3 cups confectioners' sugar |
1 package (14 ounces) caramels |
2 tablespoons water |
1 cup unsalted dry roasted peanuts |
3 cups milk chocolate chips |
Directions:
1. Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter and set aside.
2. In a large bowl, combine the corn syrup, peanut butter, vanilla, salt and remaining butter. Beat on high speed for 1 minute. Gradually add confectioner's sugar and mix well. Press into prepared pan.
3. In a large microwave-safe bowl, melt caramels with water; stir until smooth. Stir in peanuts. Pour over corn syrup mixture. Refrigerate for 1-1/2 hours or until firm.
4. Using foil, lift candy out of pan. Invert onto a cutting board; cut into 1-in. pieces. In a microwave, melt chocolate chips; stir until smooth. Dip candy in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator. Yield: 2-3/4 pounds.
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