Allergic to My Ex Double Peanut Candies

Indulge your sweet tooth with the irresistible 'Allergic to My Ex Double Peanut Candies,' a decadent homemade treat that’s perfect for peanut lovers! Bursting with double the peanut goodness, this no-bake recipe combines creamy peanut butter, crunchy crushed peanuts, and a rich chocolate-peanut butter coating for an unforgettable flavor experience. A sprinkle of sea salt on top adds a gourmet touch to these bite-sized candies, making them the ultimate sweet-salty combination. With just 20 minutes of prep time and a handful of simple ingredients, these candies are ideal for satisfying your dessert cravings or gifting to fellow peanut enthusiasts. Perfect for parties, holidays, or any time you need a chocolate-peanut fix, these delectable treats are both easy to make and impossible to resist!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 1 cup Creamy peanut butter
• 1 cup Powdered sugar
• 1 cup Crushed salted peanuts
• 1 cup Peanut butter chips
• 1 cup Semi-sweet chocolate chips
• 2 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Sea salt (optional, for topping)

Directions

Step 1

Line a large baking sheet with parchment paper or silicone baking mat and set aside.

Step 2

In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and crushed salted peanuts. Mix thoroughly until the mixture forms a firm, dough-like consistency.

Step 3

Using a tablespoon or cookie scoop, portion out small balls from the peanut butter mixture. Roll these into smooth balls between the palms of your hands and place on the prepared baking sheet.

Step 4

Place the baking sheet in the refrigerator for 15–20 minutes to firm up the peanut butter balls.

Step 5

While the peanut butter balls are chilling, melt the peanut butter chips, semi-sweet chocolate chips, and unsalted butter in a microwave-safe bowl in short 20-second intervals. Stir well between each interval to prevent burning, until the mixture is smooth and fully melted.

Step 6

Remove the peanut butter balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted chocolate mixture, ensuring it is completely coated. Shake off any excess chocolate.

Step 7

Place the coated candies back onto the parchment-lined baking sheet. If desired, sprinkle the top of each candy with a tiny pinch of sea salt for extra flavor.

Step 8

Once all the candies are coated, refrigerate the baking sheet for at least 30 minutes, or until the chocolate shell is fully set.

Step 9

Serve and enjoy your 'Allergic to My Ex Double Peanut Candies'! Store leftovers in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	912.7 grams (912.7g)

Amount per serving	% Daily Value*
Calories	4828

Total Fat 323.90g	415%
Saturated Fat 104.60g	523%
Polyunsaturated Fat 0.00g
Cholesterol 62mg	21%
Sodium 2874mg	125%
Total Carbohydrate 437.50g	159%
Dietary Fiber 34.10g	122%
Total Sugars 330.80g
Protein 114.80g	230%

Vitamin D 0IU	0%
Calcium 236mg	18%
Iron 14mg	79%
Potassium 2779mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 9.0%

Carbs: 34.2%