| 1 lb
candy-making white chocolate (the ind that comes in wafers) 1 rounded cup of crunchy peanut butter � |
| Melt white chocolate in microwave in a
2-cup glass measuring cup at 50 percent power for approximately 5 minutes.� Don't
overcook.� If it looks melted before the 5 minutes, take it out and stir it until
it's smooth.� If not melted by that time, zap it for 15 seconds on high.� It
should be very smooth.� Dump the peanut butter in the measuring cup with the
chocolate and stir until it is melted.� If you want to put into molds, do so at this
time.� Put in freezer for 10 minutes.� When you take it out, turn the molds
upside down and tap them onto waxed paper. If you want to make it like fudge, butter an 8 x 8 inch glass pyrex dish and pour the candy into it.� Refrigerate until it has set up but is not too hard.� If it gets too hard, you will be unable to cut it.� Suggestion: � Let set until firm, remove from the refrigerator, and cut into squares. � Return to refrigerator until it gets hard. � |