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A Chinese peanut candy recipe with ingredients like chocolate, roasted peanuts  and chow mein noodles. Scrumptious  New Year candy. Original recipe give: 2 dozen.

Ingredients:
2 cups semisweet chocolate chips
2 cups butterscotch chips
2 1/2 cups dry-roasted peanuts
4 cups chow mein noodles

Directions:
Butter a 9×13 inch dish.
Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts. Stir in noodles until all is well coated. Press into prepared dish. Chill until set; cut into squares.

photo credit: OkayMaybeNot

Do you love candy and peanuts? Then this is the goodie for you. They are creamy and sweet. Mmm,delicious! The recipe yield: 5 dozen.

Ingredients:

3 cups salted or dry roasted peanuts
3 tablespoons butter
2 cups peanut butter chips
1 (14 ounce) can sweetened condensed milk
2 cups miniature marshmallows

Directions:

Place 1 1/2 cups of the peanuts in an ungreased 7×11 inch baking pan; set aside.
In a saucepan, melt butter and peanut butter chips over low heat. Add sweetened condensed milk and marshmallows.
Cook and stir until melted. Pour over peanuts and sprinkle remaining peanuts on top. Cover and refrigerate; cut into bars when set.

photo credit: CLF

A very nice old fashioned peanut butter candy. Perfect to  Halloween, everyone will love them. The recipe gives about 18 bars.

Ingredients:

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

Directions:

In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
Press the entire mixture gently into a buttered 9×13 inch baking dish. Allow to cool completely before cutting into bars.

This is my favorite recipe for peanut butter candy, with crunchy peanut butter and graham cracker crumbs. They taste  fantastic. The recipe yield  30 cups.

Ingredients:

2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners’ sugar
2/3 cup graham cracker crumbs

Directions:

In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.

In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners’ sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

photo credit: American Candy Stand Cupcakes (Aust.)

Ga Ga Clusters

Great peanut candy recipe, from my cousin Linda. She makes these for her kids every Halloween, and they love this candies with  chocolate and marshmallows. The recipe gives : 12 servings.



Ingredients:

1 (12 ounce) package semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package miniature marshmallows
2 cups dry roasted peanuts

Directions:

Lightly grease a 9×13 inch baking dish. In a medium saucepan over low heat combine chocolate chips and milk and stir until chips are melted and mixture is smooth. Meanwhile, combine the marshmallows and peanuts in a large bowl.
When chocolate mixture is heated, pour melted mixture over marshmallows and nuts and mix all together. Pour mixture into the baking dish, cover and refrigerate to chill for 2 hours.

photo credit: lucianvenutian

Delicious homemade peanut butter candy, with graham cracker crumbs which make them crunchy. The recipe gives:  1 -10×15 pan.

Ingredients:
1 1/2 cups margarine, melted
2 cups peanut butter
4 1/2 cups confectioners’ sugar
2 cups graham cracker crumbs

1/2 cup margarine
2 cups semisweet chocolate chips

Directions:
Grease a 10×15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners’ sugar and graham cracker crumbs. Spread in prepared pan.
Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

photo credit: VirtualErn

I just love these recipe for candy peanut butter cups, and so will you do too. They taste delicious and are a snap to make.This recipe gives: 12 cups.

Ingredients:

1 cup semisweet chocolate chips
1/4 cup butter
1 tablespoon vegetable oil
1/4 cup peanut butter

Directions:

Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.

Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate.

Chill in refrigerator 30 minutes, until set.

photo credit: RiRi Trautmann

If you want to make peanut butter candy you should try this recipe with graham crackers and semisweet chocolate chips. Even if you never before have made homemade candy, you will succeed with these very tasty tidbits. The recipe gives about: 4 dozen.

Ingredients:

10 graham crackers
2/3 cup butter, melted
2 cups confectioners’ sugar
1 cup crunchy peanut butter
2 cups semisweet chocolate chips

Directions:

Line the bottom of a 10×15 inch jellyroll pan with graham crackers. In a medium bowl, cream together the butter, confectioners’ sugar and peanut butter until smooth. Spread over the graham crackers, and chill until firm, about 15 minutes.

Melt chocolate chips in a bowl over simmering water or in the microwave oven, stirring frequently. Spread over the layer of chilled peanut butter mixture. Refrigerate until firm, then cut into squares.
These keep well placed between sheets of waxed paper in an air-tight container in the fridge.

photo credit: VirtualErn

Candy with peanuts is very popular, and this is a  super easy recipe even if you never made homemade candy before. You will make them over and over again.
This great recipe gives you: 36 pieces.

Ingredients:

6 oz Chocolate Chips,Semi-Sweet
1/4 c  Light Corn Syrup,Karo
1 T  Water
2 c  Peanuts,Salted

Directions:

Combine the chocolate pieces, corn syrup, and water in a double
boiler top. Place over hot water and stir until melted.  Remove from
the heat and stir in the peanuts stirring until well coated.

Drop the mixture by teaspoonfuls onto waxed paper lined baking sheets.
Cover with aluminum foil and chill in the refrigerator until firm.

photo credit: Russ Neumeier

Peanut brittle candy recipe that I got from my mom.
These are my favorite, I just love them.

Ingredients:
1 cup light corn syrup
1 cup white sugar
1 cup peanut butter
8 cups cornflakes cereal

Directions:
Grease one 9×13 inch baking pan.
Combine the corn syrup with the sugar and cook, stirring constantly over medium high heat. Once sugar has dissolved stir in the peanut butter. Pour mixture over cornflakes and stir to coat. Spread mixture into the prepared pan and let cool.This recipe gives 1 -9×13 inch.

photo credit: Rex Roof

Candy peanuts is a nice and easy made snack . This recipe gives you 4 1 / 2 dozen candies.

Ingredients:
1 (12 ounce) package Semi-Sweet Chocolate Chips
1 (10 ounce) package REESE’S®  Peanut Butter Chips
1 3/4 cups REESE’S® Creamy or Crunchy Peanut Butter
3 cups chow mein noodles
1 cup chopped peanuts
1 cup raisins

Directions:
Line several trays or cookie sheets with wax paper.

Place chocolate chips, peanut butter chips and peanut butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are completely melted and mixture is smooth when stirred. Stir in noodles, peanuts and raisins.

Drop by heaping teaspoonfuls onto prepared trays. Refrigerate until set (about 40 minutes). For best results, store in refrigerator.

photo credit: CJ Sorg