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.
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
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.