A new edition of the partyschool 101 newsletter will be coming out soon. If you haven’t signed up, click on the RSVP envelope in the sidebar. I’ll be sharing some of my mom’s awesome dessert recipes from her catering business. This is another one from my mom’s dessert collection–a tasty little Halloween treat made out of a peanut butter mixture that’s dipped in chocolate.

Ingredients:
1 cup smooth peanut butter
1/3 cup softened butter (My mom says the butter must be softened–not melted and not hard–so your dough turns out right. She said, “No one wants lumps of butter in their dough.”)
1 lb powdered sugar–you might not use all of this
chocolate for melting–you can use chocolate chips, Hershey bars, or whatever you’d like
nonpareils for the eyes

Directions:
Using a stand mixer with the paddle attachment, mix the butter & peanut butter until smooth. Slowly add the powdered sugar until it forms a soft dough. Adding too much powdered sugar will cause the dough to crumble, adding not enough will cause the dough to be too soft to dip in the chocolate. You should end up with a stiff, but moldable dough. On your counter top, roll out the peanut butter dough with a rolling pin to a 1/2 inch thickness. Use powdered sugar on the counter and rolling pin if needed to keep the dough from sticking. We used mini cookie cutters in Halloween shapes for our treats. According to my mom, it’s best if you can let the cut out shapes sit out overnight to let them dry out a little bit. Melt the chocolate in a double boiler on the stove top or in a glass dish in the microwave. Dip the shapes into the chocolate with a fork and place onto wax paper or parchment to cool. We dipped the ghosts in white chocolate. Carefully place nonpareils or jimmies into the uncooled chocolate where eyes would be. You can also place your finished treats into the refrigerator to help them set. Use a thin metal spatula to remove them from the parchment to avoid getting finger prints on your bats, cats, pumpkins and ghosts.

Photos by Nicole Gerulat.

14 Comments

  1. Okay now those are too cute! And they look so yummy!

    Nancy    Tuesday, October 5, 2010
  2. I can’t wait to try these! Thanks for sharing!

    Karen ~ lillybelle Custom Designs    Tuesday, October 5, 2010
  3. I love these, and these would be perfect for the Halloween party I’m working on!

    Latoya    Tuesday, October 5, 2010
  4. That is such a great idea.

    Joy    Tuesday, October 5, 2010
  5. Simple, yet spectacular! You put Reese’s to shame!

    Jenn Erickson/Rook No. 17    Tuesday, October 5, 2010
  6. what the… i am totally making these!! you (and your mom) are amazing. thanks so so so much for sharing!!

    sarah baldwin    Tuesday, October 5, 2010
  7. ADORABLE! I can’t wait to try these! Now, my husband and I are more of a crunchy peanut butter pair, is it okay to use the crunchy instead of smooth??? Thank you!

    amynicole    Friday, October 8, 2010
  8. Amynicole–I haven’t tried these with crunchy peanut butter, but I’m sure you could. Let me know how they turn out.

    Brittany    Friday, October 8, 2010
  9. You called them jimmies! Yipee! Are you originally from New England?

    Christi    Friday, October 8, 2010
  10. Christi–No, I’m not from New England. I’m not sure when I first started calling them that. My mom calls them “decorettes.”

    Brittany    Friday, October 8, 2010
  11. Chocolate and peanut butter is my favorite. Please thank your mom for this!

    Shannon@A Mom's Year    Wednesday, October 12, 2011
  12. I have those same cookie cutters, I think. Assuming they are the same or similarly sized, how many little treats did you get out of one batch?

    Heather    Sunday, October 16, 2011
  13. Hi Heather–I honestly don’t know exactly how many treats you can get out of each batch since I’ve never counted. Quite a few I would think. Sorry I can’t be of more help. xo

    Brittany    Sunday, October 16, 2011
  14. These look positively darling–hopefully they won’t get eaten BEFORE the Halloween festivities!

    sue    Saturday, August 31, 2013

4 Trackbacks/Pingbacks

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