Print

Pioneer Woman Christmas Candy

Pioneer Woman Christmas Candy - recipe card
Print Recipe

This classic Christmas candy combines creamy peanut butter filling with a rich, semi-sweet chocolate coating for a melt-in-your-mouth treat. Each bite has a soft, slightly crumbly interior that contrasts perfectly with the snap of the tempered chocolate exterior. It’s a nostalgic holiday confection that’s as beautiful as it is delicious.

Ingredients

Scale
  • 1 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 teaspoon vegetable shortening

Instructions

  1. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, combine 1 cup creamy peanut butter and 1/4 cup unsalted butter (softened). Use an electric hand mixer on medium speed to beat until smooth and fully incorporated, about 1 minute, scraping down the sides of the bowl as needed.
  2. Add 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt to the peanut butter mixture. Beat on low speed at first to prevent the sugar from flying, then increase to medium and mix until a stiff, cohesive dough forms. The mixture should hold together when pinched.
  3. Using a small cookie scoop or a teaspoon, portion the peanut butter mixture into 16 equal balls, each about 1 inch in diameter. Roll each ball between your palms until smooth and round, then place them on the prepared parchment-lined baking sheet. Use your fingers or the back of a fork to gently flatten each ball into a disc about 1/2 inch thick.
  4. Place the baking sheet with the peanut butter discs in the refrigerator and chill for at least 30 minutes, or until firm. Chilling is essential: it prevents the candy from crumbling when dipped into the warm chocolate.
  5. While the peanut butter pieces chill, prepare the chocolate coating. Place 8 ounces finely chopped semi-sweet chocolate and 1 teaspoon vegetable shortening in a medium microwave-safe bowl. Microwave in 30-second intervals on 50% power, stirring well after each interval, until the chocolate is mostly melted but a few lumps remain. Continue stirring until the residual heat melts the remaining chocolate completely and the mixture is smooth. This gentle method prevents scorching.
  6. Remove the chilled peanut butter discs from the refrigerator. Working with one disc at a time, drop it into the melted chocolate. Use a fork to gently turn it, coating it completely on all sides. Lift the candy with the fork, tapping the fork gently on the edge of the bowl to allow excess chocolate to drip off.
  7. Slide each chocolate-coated candy off the fork onto the parchment-lined baking sheet, using a toothpick if needed to help release it. Repeat with the remaining peanut butter discs, placing them about 1 inch apart on the sheet. If the chocolate thickens as it sits, reheat it briefly in the microwave using the same low-power method.
  8. For a decorative finish, drizzle a little reserved melted chocolate over the tops using a fork, or gently press a single flake sea salt or a sprinkle of crushed candy cane onto each candy while the chocolate is still wet. Let the candies sit at room temperature for about 30 minutes, until the chocolate is set and firm. If your kitchen is warm, place them in the refrigerator for 10 minutes to speed setting.
  9. Once fully set, the candies can be transferred to an airtight container. They will keep in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. For serving, let them sit at room temperature for 10 minutes to soften slightly for the best texture.

Notes

Store these candies in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. To serve, let them stand at room temperature for 10 minutes to soften slightly. To reheat leftover candies (if chocolate bloom occurs), place them in a 200°F / 93°C oven for 2-3 minutes to re-melt the chocolate slightly, then cool again. Avoid storing at warm room temperature, as the chocolate may soften too much.

Nutrition

Keywords: Christmas candy, peanut butter candy, chocolate candy, holiday confection, no-bake candy, easy candy recipe, peanut butter chocolate, classic Christmas treat, homemade candy, festive dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-christmas-candy/