Back in my Thoracic Medicine days as a Pulmonary Nurse Specialist I had the opportunity to work with many clients, mostly elderly. I loved them. I miss them. Many are gone now but some of their recipes remain, to this day, in my recipe box here at home. During that time we were living in NC near Fort Bragg and while Himself was jumping out of planes and playing Army, I was having the time of my life with my patients. I got to know these people very well, we became friends. Foodie Friends.
The patients loved to bring in treats to share with the other clients and staff members. Not only did the ladies bring their favorite recipes and goodies to share but the gentlemen did as well, bringing something delicious from their wives. One patient, I will have to call her Sugar for privacy reasons, used to bring the tastiest little morsels for us to devour. One day she brought these Peanut Butter Candies and right away I had to have the recipe as Himself is a huge fan of peanut butter. One. Two. Three. She spouted off the ingredients and method just like that. It sounded too easy. And it was.
These creamy, soft, and pillowy candies are super sweet and delicious. Perfect for any peanut butter fan. I have brought these to potlucks with great success and have made them for last minute company. These are a candy you do not see too often, I never see it, so it is great for Christmas Cookie Platters for your dessert table. But have the recipe ready to share!
Peanut Butter Candies
one pound box Confectioners sugar
6 T. unsalted butter, room temperature
7 t. milk, I used whole
peanut butter for spreading, I used TJ’s Organic Crunchy PB
Using a stand mixer or very strong hand mixer, mix sugar and butter until blended. Add milk one teaspoon at a time until the mixture pulls from the edge and almost makes a ball. I used 7 t. milk. Too dry and your dough will crack, too wet, it will be sticky. Roll into a ball then roll out into a 9 inch by 14 inch rectangle, between 1/8 and 1/4 inch thick. It is easier to roll between two sheets of plastic wrap on top of the bottom side of a jelly-roll pan.
With the assistance of the plastic wrap, roll the dough into logs starting with the long edges, then seal the seams by lightly pinching and smoothing them. It is a bit tricky and the dough will crack, the peanut butter will ooze and the edges may not seal, but take a deep breath it will all be OK. It is supposed to look a bit rustic!
Using a sharp knife, gently cut the rolls into 1/2 inch pieces. you will get about 24-30 pieces. Place in paper candy papers on a candy dish and cover tightly with plastic wrap (they can dry out quickly) until ready to serve or store, wrapped well, in freezer up to 3 months.
Tomorrow in BRK- How I handle leftover Halloween Candy. It will either make you laugh or make you sick. Stop on in!