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Chocolate-Covered Peanut Butter Candies
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/4 cup chopped peanuts
1/2 teaspoon vanilla
2 cups powdered sugar
1 bag (12 ounces) semisweet chocolate chips (2 cups)
1 tablespoon plus 1 teaspoon shortening
Peanut Butter Icing (See Below)
Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.
Stir peanut butter, butter, peanuts and vanilla in medium bowl until well mixed. Stir in powdered sugar, 1/2 cup at a time, using hands if necessary, until stiff dough forms. If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover and refrigerate about 1 hour or until firm. Remove from pan, using foil edges to lift. Cut into 8 rows by 8 rows.
Cover cookie sheet with waxed paper. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly. Dip 1 peanut butter square at a time into chocolate mixture. Place on cookie sheet. Refrigerate uncovered about 30 minutes or until firm.
Drizzle Peanut Butter Icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator. Makes 64 candies
Peanut Butter Icing
1/2 cup powdered sugar
2 tablespoons creamy peanut butter
1 tablespoon milk
Stir powdered sugar and peanut butter in small bowl until well mixed. Beat in milk with wire whisk until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, until thin enough to drizzle.
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