Allergic to My Ex Double Peanut Candies
Indulge your sweet tooth with the irresistible 'Allergic to My Ex Double Peanut Candies,' a decadent homemade treat that’s perfect for peanut lovers! Bursting with double the peanut goodness, this no-bake recipe combines creamy peanut butter, crunchy crushed peanuts, and a rich chocolate-peanut butter coating for an unforgettable flavor experience. A sprinkle of sea salt on top adds a gourmet touch to these bite-sized candies, making them the ultimate sweet-salty combination. With just 20 minutes of prep time and a handful of simple ingredients, these candies are ideal for satisfying your dessert cravings or gifting to fellow peanut enthusiasts. Perfect for parties, holidays, or any time you need a chocolate-peanut fix, these delectable treats are both easy to make and impossible to resist!
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Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 1 cup Powdered sugar
- 1 cup Crushed salted peanuts
- 1 cup Peanut butter chips
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt (optional, for topping)
Instructions
Line a large baking sheet with parchment paper or silicone baking mat and set aside.
In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and crushed salted peanuts. Mix thoroughly until the mixture forms a firm, dough-like consistency.
Using a tablespoon or cookie scoop, portion out small balls from the peanut butter mixture. Roll these into smooth balls between the palms of your hands and place on the prepared baking sheet.
Place the baking sheet in the refrigerator for 15–20 minutes to firm up the peanut butter balls.
While the peanut butter balls are chilling, melt the peanut butter chips, semi-sweet chocolate chips, and unsalted butter in a microwave-safe bowl in short 20-second intervals. Stir well between each interval to prevent burning, until the mixture is smooth and fully melted.
Remove the peanut butter balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted chocolate mixture, ensuring it is completely coated. Shake off any excess chocolate.
Place the coated candies back onto the parchment-lined baking sheet. If desired, sprinkle the top of each candy with a tiny pinch of sea salt for extra flavor.
Once all the candies are coated, refrigerate the baking sheet for at least 30 minutes, or until the chocolate shell is fully set.
Serve and enjoy your 'Allergic to My Ex Double Peanut Candies'! Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 14.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
