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Peanut Caramel Delights Recipe

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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
TOTAL TIME: Prep: 45 min. + chilling
MAKES:64 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 64 servings

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

Nutritional Facts

1 piece equals 112 calories, 5 g fat (2 g saturated fat), 3 mg cholesterol, 37 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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.
Originally published as Peanut Caramel Delights in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p82

Nutritional Facts

1 piece equals 112 calories, 5 g fat (2 g saturated fat), 3 mg cholesterol, 37 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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