Difference between revisions of "Diabetic-friendly Peanuts"
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* ½ cup [[peanut butter]] | * ½ cup [[peanut butter]] | ||
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# In the top of a double boiler, melt coating over hot, not boiling, [[water]]. | # In the top of a double boiler, melt coating over hot, not boiling, [[water]]. | ||
# Add [[peanut butter]] and blend until smooth. | # Add [[peanut butter]] and blend until smooth. | ||
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# Turn over and tap [[peanut]]s from molds. | # Turn over and tap [[peanut]]s from molds. | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Milkcote Recipes]] | [[Category:Milkcote Recipes]] | ||
[[Category:Peanut butter Recipes]] | [[Category:Peanut butter Recipes]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
Latest revision as of 13:18, 15 July 2012
Description
Makes about 75 peanuts.
Ingredients
- 1 lbs whitecote chocolate coating
- ½ cup peanut butter
Procedures
- In the top of a double boiler, melt coating over hot, not boiling, water.
- Add peanut butter and blend until smooth.
- Fill peanut molds almost full and chill in freezer until firm.
- Turn over and tap peanuts from molds.
