Tony Claxton's Recipes
Peanut Butter Creams		    

Make sure to use enough powdered sugar to make a firm fondant. If it isn't firm enough the oil in the peanut butter will ooze out. It still tastes good, but doesn't look as good.

                                   

Ingredients
4 C - Powdered Sugar (maybe more)
1 1/2 C - Peanut Butter
1/3 C - Milk
1/4 C Honey
1/2 t - Salt
1/2 t - Vanilla
6 oz - Semi-Sweet Chocolate pieces


Instructions
  • Combine all ingredients except chocolate in a bowl
  • Mix until the fondant comes together and is blended
  • Remove from bowl and knead on a board until smooth, adding extra powdered sugar if it seems too soft
  • Spread and pat into a 9" pan until smooth and level
  • Melt chocolate and spread over peanut butter mixture
  • Cool until chocolate is firm (about 30 minutes)
  • Cut into 64 squares


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