So I took to Twitter and I owe a huge thank you to Theresa at The Craving Chronicles for suggesting using coconut oil. It helps keep the peanut butter from sticking to them.įinally, I am not a huge fan of using shortening to make chocolate harden. Third, just to aid in the rolling, I had a little plate of powdered sugar sitting next to me to press my hands into. Second, I think it’s best to chill the peanut butter caramel mixture for a bit before forming the balls. If you use a peanut butter that already has some sugar in it you are going to want to use less powdered sugar then the recipe calls for. The only ingredients are peanuts and salt. Bring mixture to a boil, leave on heat until the mixture registers 234☏ on a candy thermometer (about 5 minutes). Step 4: Add the flour in two batches and mix only until the flour is incorporated into the dough. In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk. Step 3: Add the Baking Soda and salt and mix just until combined. Step 2: Add the eggs and vanilla and mix for an additional 3 minutes. Little bites of peanut butter, caramel and chocolate heaven.Ī couple of tips for making the chocolate peanut butter caramel balls:įirst, I used Adam’s Peanut Butter. Step 1: Cream the butter and sugars in a mixer for 3 minutes. So I removed all the pieces of caramel, stirred in the dulce de leche and voila. The result was a giant peanut butter ball with a hard piece of caramel in the center. You see, instead of adding the dulce de leche to the peanut butter mixture, my first thought was to stick a little piece of caramel into the middle of the peanut butter ball.
These little devils were almost a fail though. One bite and I totally forgot about that cheesecake fail. They are different then your traditional peanut butter ball because I added a hefty portion of creamy dulce de leche to the peanut butter mixture. Enter these Chocolate Peanut Butter Caramel Balls. However, I still had a craving for some kind of dessert in the house. On my Monday Musings post this week, I mentioned that I failed at a cheesecake. The fact that they’re a no-bake dessert makes this candy recipe a must make! Store cookies, well wrapped, at room temperature for several days freeze for longer storage.Chocolate peanut butter caramel balls are decadent, indulgent, and downright delicious. Repeat with the remaining dough and topping. Allow the cookies to cool in the pan for 15 minutes before removing from the pan and transferring to a rack to finish cooling completely. Remove the cookies from the oven and top each with a slice of the caramel/nut mixture. However, the key to creating magicthat amazing rich caramel taste and textureis in the cooking process. Knead in the nuts, then roll the cooled caramel into a rope 1" in diameter. Butter, sugar, karo syrup, evaporated milk, and vanilla extract. To make the topping: Knead the caramel until it’s pliable heat briefly (10-second bursts) in the microwave to soften it if needed.
Bake the cookies for 8 to 10 minutes, until lightly browned at the edges. Scoop the dough by the rounded teaspoon (or use a level teaspoon cookie scoop) into the wells of the prepared pan. Mix in the flour and beat until evenly combined. Add the baking powder and egg and beat until smooth. To make the cookies: In a large bowl, beat together the sugar, butter, salt, and vanilla until smooth. Grease a mini muffin pan or line it with papers.
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