Desperate Housewife Candies
This recipe was sent in to Quick Cooking magazine by Jane Craig of Big Bend, Wisconsin. It's a great, quick fix for chocolate cravings.
This recipe was sent in to Quick Cooking magazine by Jane Craig of Big Bend, Wisconsin. It's a great, quick fix for chocolate cravings.
- Carbohydrate 142.2456 g
- Cholesterol 0 mg
- Fat 134.2992 g
- Fiber 23.3520001602173 g
- Protein 47.4768 g
- Saturated Fat 43.39608 g
- Serving Size 1 1 Recipe (336g)
- Sodium 834.96 mg
- Sugar 118.893599839783 g
- Trans Fat 6.41424000000002 g
- Calories 1794 calories
Step-by-step
- Combine chocolate and peanut butter.
- Melt the mixture in the microwave, then drop into small circles on waxed paper or into mini muffin cups sprayed with cooking spray.
- Chill in the freezer until firm.
- Eat immediately (NO.....not all of it!).....or store in the refrigerator or freezer for another emergency.
- NOTE: You must eat these quickly because they'll melt if held in your fingers too long. (Then you'd have to lick your fingers; however, I've never been able to hold on to chocolate that long.)
Direct heat destroys chocolate by scorching cocoa solids, which makes controlling microwave power essential when melting fats and sugars together. Because this formulation relies entirely on the fat content of peanut butter to thin the chocolate without seizing, proper execution requires strict temperature control and precise manipulation of microwave wattage. When adjusting this formula for larger crowds, avoid doubling the batch in a single bowl; instead, process ingredients in separate half-pound increments to prevent localized overheating.
- Use a microwave-safe glass bowl rather than plastic, because plastic retains residual heat that can easily scorch chocolate during the stirring phase.
- Heat the mixture in 30-second intervals at 50 percent power, stirring vigorously between each burst to distribute thermal energy evenly through the chunky peanut butter.
- Drop the melted portions onto parchment paper or silicone mats rather than standard wax paper for easier release after freezing.
- Store the chilled candies in an airtight glass container lined with paper towels to absorb excess condensation for up to two weeks in the refrigerator.
Pair these rich confections with sharp, unsalted roasted peanuts or black coffee to balance the intense sweetness of the sugar load. Keeping these pieces frozen until the exact moment of consumption prevents structural collapse from ambient room heat.
