° 1 can 18 oz peanut butter1 packet of 16 ounces of powdered sugar
° ¼ cup butter
° 1 packet of chocolate almond peel
* Directions :
In a large bowl, combine peanut butter, icing sugar and melted butter until crumbly. For the next step, the best way I have found to make a smooth filling is to use your hands to mix everything up.
Line a baking sheet with foil.Roll the peanut butter filling into 1-inch balls, then place the balls in a row on a baking sheet. Place the baking sheet in the freezer for 5-7 minutes to cool the peanut butter balls and soak them more easily.
While the peanut butter balls are cooling, melt the chocolate in the microwave in a microwave-safe bowl deep enough to soak. I melted 6 blocks of chocolate almond rind at a time, stirring at 45 second intervals until smooth.Step 4 Remove the bakeware from the refrigerator. Insert a toothpick or wooden skewer into a ball of peanut butter, then dip it into the chocolate, turning it quickly to cover all the candy. Place on a second baking sheet also lined with foil. Swirl the chocolate on top of each candy for a cute design. Refrigerate until chocolate is completely dry.
Store the candies in a sealed container in the refrigerator.