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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Those of you from the Minnesota area will know this candy bar. Unfortunately, once you leave Minnesota, you will have a difficult time finding them anywhere. This recipe is pretty darn close to the real thing, but then nothing is ever quite as good as the original! Read more ! Ingredients:
candy bar topping |
11/2 pounds sweet chocolate (i use three 8 ounce hershey bars) - divided |
3/4 pound spanish peanuts (not cocktail peanuts) |
fondant filling |
21/2 cups powdered sugar |
1/2 cup sweetened condensed milk |
1/2 teaspoon maple extract |
Directions:
1. For the topping, melt 16 ounces of chocolate in the microwave. If you’ve never melted chocolate in the microwave, you must be very careful. Overheating it will turn it into a grainy mess. In a glass microwavable bowl, break up chocolate into small pieces; microwave on High for 45 seconds to start; stir, and then keep heating for 20 to 30 seconds at a time, stirring after each time. When it gets to the point where it only has a few lumps of chocolate left, heat for 10 seconds at a time.
2. Once chocolate is completely melted, stir in the Spanish peanuts.
3. For fondant, mix together the ingredients. It will be thick and stiff.
4. Spray a large piece of waxed paper with cooking spray and use a paper towel to wipe off any excess.
5. Roll the fondant into little balls, about 1 in diameter.
6. Place the balls about 3 apart on the waxed paper, then flatten each ball with the heel of your hand. The flattened balls should be a circle about the size of a silver dollar, and NOT paper thin.
7. Cover the flattened balls with the melted chocolate/nut mixture, letting it cover the top of the fondant and flow slightly over the edges.
8. Let the candies cool completey, allowing the chocolate to harden again, then flip each one over (use a spatula for best results - they should come away from the waxed paper easily once the chocolate has cooled and hardened).
9. To cover the bottom of the fondant with melted chocolate, melt the remaining 8 ounce chocolate bar in a seperate bowl and use a spoon to spread the melted chocolate over the exposed fondant.
10. Let the chocolate set and harden completely before storing the candies in a container with waxed paper between the layers. If it's hot outside, I would suggest you keep them in the refrigerator until serving.
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