Peanut Butter White Chocolate Candy Dreams

Looking for a great recipe to try on a hot summer's day that doesn't require turning on the oven? You've found one here, my friend.

This recipe is fun and easy to make (i.e. you could enlist the help of little hands) and there's no oven required. Plus, have you ever paired peanut butter with white chocolate? One word - delish!

Peanut butter is the stuff of my dreams. I eat it on toast, with bananas mixed into my oatmeal, in truffle candies, you name it.

Perhaps it starts with most American children's school lunch staple, the almighty peanut butter sandwich. Yes, Wonderbread and creamy peanut butter will forever hold a place in my heart. In fact, I confess to making "grown up" versions of the sandwich to this day. You know, start with some whole wheat bread, add a little honey to the peanut butter, maybe some sliced apple or banana for added nutrients and fiber. A perfect grown-up lunch.

Peanut butter doesn't have to be a childhood memory. It's quite good for us, nutritionally. So break into the kiddies' peanut butter jar and enjoy making this tasty treat today. The pairing of white chocolate, almonds and peanut butter will delight your senses.

Peanut Butter White Chocolate Candy Dreams

  • 1/2 cup peanut butter, crunchy or smooth
  • 1/2 cup powdered sugar
  • 2 tablespoons heavy cream
  • 12 ounces imported white chocolate
  • 1/2 cup almonds, toasted and finely chopped
  • 18 whole natural almonds

In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften. Mix in powdered sugar and cream; mixture should be stiff, not runny.

In a medium glass bowl, melt white chocolate in microwave oven on Medium 1 1/2 to 2 1/2 minutes, stirring once halfway through cooking time, or until melted and smooth. Stir in chopped almonds.

Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer. Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer. Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly.

Top each cup with a whole almond. Refrigerate until firm.

Store candies in refrigerator for up to a week.

Enjoy! 🙂

Get these 100-Year-Old Chocolate Recipes

We found an old book and got the rights to publish it for you. Now these 138 recipes from 1909 are available as a digital download. Take a look here.

Photo: "peanuts" by Dean Hochman is licensed under CC BY-SA 2.0 / cropped from original

Ashleigh Rader
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