The first recipe I've seen in a long time that includes ground peanuts to get the right texture. Also a perfect technique for coating. Lots of great DIY videos around. but most, the chocolate is the wrong texture, too dark or thick and a peanut butter filling is like you find in a basic Chocolate peanut butter ice cream . Personally, I prefer Reese's eggs to cups. More filling and a super thin coat of chocolate that seems creamier. "Texture and flavor tip" For your next batch try using a peanut butter that's just peanuts and sea salt. Most peanut butters are already sweetened with corn syrup or molasses and have a bunch of junk added to them, in which I'm sure your awear of. Just mentioning for anyone reading. If you grind your own leave the skins on. The oil from Unprocessed peanut butter separates. you can remove some of the oil to reduce a bit of the fat resulting in a thicker peanut butter. Cheers
@@kprj1010 I bake and cook with natural peanut butter exclusively, without issue. Makes excellent peanut butter cookies. Natural peanut butter, fresh ground or store-bought makes better-tasting baked goods and is a far better choice for cooking. As mentioned above, removing "some" of the separated oil would void any mentioned concerns. The above is a non-bake confectionery recipe with loads of very dry confectionery sugar. So clear sailing to Candy Land.....Cheers.
Can I use regular sugar is all I have right now
The first recipe I've seen in a long time that includes ground peanuts to get the right texture. Also a perfect technique for coating. Lots of great DIY videos around. but most, the chocolate is the wrong texture, too dark or thick and a peanut butter filling is like you find in a basic Chocolate peanut butter ice cream . Personally, I prefer Reese's eggs to cups. More filling and a super thin coat of chocolate that seems creamier.
"Texture and flavor tip" For your next batch try using a peanut butter that's just peanuts and sea salt. Most peanut butters are already sweetened with corn syrup or molasses and have a bunch of junk added to them, in which I'm sure your awear of. Just mentioning for anyone reading. If you grind your own leave the skins on. The oil from Unprocessed peanut butter separates. you can remove some of the oil to reduce a bit of the fat resulting in a thicker peanut butter. Cheers
Good idea for normal peanut butter uses but not a good swap for baking/cooking. The oil will separate and result in a gross texture for candy!
@@kprj1010 I bake and cook with natural peanut butter exclusively, without issue. Makes excellent peanut butter cookies. Natural peanut butter, fresh ground or store-bought makes better-tasting baked goods and is a far better choice for cooking. As mentioned above, removing "some" of the separated oil would void any mentioned concerns. The above is a non-bake confectionery recipe with loads of very dry confectionery sugar. So clear sailing to Candy Land.....Cheers.