So Easy Chocolate Nut Candy Cups Recipes

SLOW COOKER CHOCOLATE-COVERED NUTS

Steps:

• Pour peanuts into your slow cooker. Layer sweet baking chocolate over the peanuts. Spread milk chocolate chips onto the baking chocolate. Finish with a layer of white almond bar pieces.
• Cook on Low for 2 hours before stirring to mix evenly.
• Line baking sheets with waxed paper or baking parchment. Drop spoonfuls of the peanut mixture onto the prepared baking sheets. Set aside until the candies harden. Store covered in a cool place.

PEANUT BUTTER CUPS

Steps:

• Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.
• Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.
• Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.

CHOCOLATE COVERED NUTS

Steps:

• 1. MELT CHOCOLATE CHIPS IN MICROWAVE FOR 30 SECONDS OR UNTIL CHIPS ARE MELTED. TAKE OUT OF MICROWAVE AND ADD THE NUTS AND STIR TO BE SURE NUTS ARE COVERED. SPOON NUTS IN SMALL BAKING CUPS AND PLACE IN THE REFRIGERATOR. LEAVE IN THE REFRIGERATOR UNTIL YOU ARE READY TO SERVE.

DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
• Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
• In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
• Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
• Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
• The cups will keep in the refrigerator for up to 1 month.
• Enjoy!

EASY (BUT ELEGANT) CHOCOLATE CANDY

Steps:

• Place the chocolate wafers in a microwave safe dish.
• Heat for 1 minute and stir.
• If needed, heat in 15 second intervals, stirring after each, until melted and smooth.
• Stir in one or two of the filling ingredients listed.
• The amount and combinations depends on personal taste but don't add so much that the mixture doesn't hold together.
• Spoon mixture into mini candy papers.
• Garnish with more the the Filling Ingredient (s) used or drizzle, in a contrasting chocolate, in a zig-zag pattern on top.
• TIPS: do not allow moisture to come in contact with the chocolate while it is melting or it will "bind" and become an unusable mess.
• Make sure your bowl and spoon are completely dry.

20 EASY CHOCOLATE CANDIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chocolate candy in 30 minutes or less!

SO EASY CHOCOLATE NUT CANDY CUPS

Steps:

• Place chips and shortening in medium microwave safe bowl and microwave on high or 1 to 1 1/2 minutes or until smooth when stirred.
• Stir in nuts.
• Spoon heaping teaspoonful of mixture into 1" paper candy cups.
• Refrigerate until firm.
• Peel off paper cups, if desired.

COCONUT PECAN TRUFFLES

Steps:

• With an electric mixer, beat butter, powdered sugar, sweetened condensed milk and vanilla until well combined.
• Stir in the coconut and chopped pecans. Divide the filling in half and refrigerate for at least one hour.
• Working with half the filling at a time, roll the coconut mixture into 1-inch balls and place on parchment paper lined baking sheets. Return to the refrigerator for an additional 30 minutes.
• Meanwhile, in a microwave safe bowl, melt the chocolate at 50% power until smooth. Dip the coconut balls into the melted chocolate, allow any excess to drip off.
• If desired, drizzle the truffles with additional melted chocolate. Return to the parchment lined baking sheets and refrigerate until the chocolate is set.