- 3 cups (18 ounces) semisweet chocolate chips
- 2 cups creamy peanut butter
- 1 cup butter, cubed
- 1/2 cup evaporated milk
- 1/4 cup instant vanilla pudding mix
- 1 teaspoon McCormick® Pure Vanilla Extract
- 2 pounds confectioners' sugar
- 3 cups salted peanuts
- In a heavy saucepan over low heat, melt chocolate chips and peanut butter, stirring frequently. Pour half into a greased 15-in. x 10-in. x 1-in. pan; chill. Set remaining chocolate mixture aside.
- In another saucepan, bring butter, milk and pudding mix to a boil; boil for 1 minute, stirring constantly. Remove from the heat; pour into a large bowl; add vanilla. Gradually stir in sugar. Spread over chocolate layer in pan; chill.
- Add peanuts to reserved chocolate mixture; spread over filling. Chill. Cut into 1-in. x 1-1/2-in. pieces. Yield: 12-1/2 dozen.
Originally published as Chocolate Nut Candies in Country Woman Christmas Annual 1997, p38
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