CHOCOLATE DIPPED SOYNUT BUTTER TREATS
Being allergic to peanut butter, I use crunchy soynut butter to make this delicious Christmas treat. Most people cannot tell I have used soynut butter instead of peanut butter. And a big plus, they are gluten free treats as well. The paraffin wax helps harden the coating and give a shiny finish.
Provided by Pat Rogers
Categories Chocolate
Time 2h10m
Number Of Ingredients 8
Steps:
- 1. In a large mixing bowl, sift confectioner's sugar. Set aside.
- 2. In a sauce pan melt butter and soynut butter over medium heat. Do not boil.
- 3. Add vanilla and mix.
- 4. Add chopped pecans at this point if desired. Pour contents of sauce pan into the confectioner's sugar and beat with electric mixer until smooth.
- 5. Using a teaspoon or small scoop, shape balls and place on a parchment lined tray. Chill 15-30 minutes. Hint--if you do not have the time to dip the shaped balls, they can be refigerated for 24-48 hours, tightly covered or frozen in an air tight container until you have time to chocolate coat the balls.
- 6. To dip: Using a double boiler melt wax and add chocolate and allow to melt. Do not let the water splash in the chocolate as this can cause the chocolate to sieze.
- 7. Using a tooth pick or dipping fork, dip one or two balls at a time in the coating. Shake off extra coating and place on a parchment or waxed paper lined baking sheet or tray. Chill until coating is set.
- 8. Store in the refrigerator or freezer in an air tight container.
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