Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05


  3. Categories: Candies, Mexican

  4. Yield: 12 Candies

  5. 4 c Unsalted roasted peanuts

  6. 1 c Sugar

  7. 6 oz Semisweet or bittersweet

  8. Chocolate

  9. Grind peanuts fine in food processor. Add sugar and process into a

  10. 12 equal pieces. In a

  11. 2 1/2-inch diameter

  12. ramekin, mold each piece into thick disk. Remove disks from mold carefully.

  13. Melt chocolate in double boiler and keep warm. Spoon 1 generous

  14. tablespoon melted chocolate onto wax paper. Carefully place 1 peanut disk

  15. on top and move around to cover entire bottom of disk with chocolate. Then

  16. enrobe top and sides with chocolate. Repeat the process to enrobe remaining

  17. disks. Place candies, still on wax paper, in refrigerator, until ready to

  18. 424 calories;

  19. 3 mg sodium; trace

  20. 28 grams fat;

  21. 36 grams carbohydrates;

  22. 13 grams protein;

  23. grams fiber.

  24. Presented by: Charles Perry, L.A. Times article, "Peanut Butter: A

  25. 3/10/94, page H

  26. "This very rich Mexican candy is something like a giant peanut butter

  27. cup made with dark chocolate and slightly grainy, freshly ground peanuts.

  28. As the name indicates, it is a Mexican adaptation of marzipan, substituting

  29. peanuts for ground almonds." Contributed by: Larry Lattropp --


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