These little candies are a perfect, easy candy to make for any special occasion. They're gluten free, no bake, and just melt in your mouth.
When making the dough it's important to use the exact measurements for the butter and heavy cream. If you use too much, you'll end up with sticky dough. But if that does happen, just add a little more powdered sugar until it's no longer sticky.
You can also pile on almost as much of the coconut peanut butter as you like. Just stick the entire round back into the refrigerator to let it firm up before trying to roll it into a log. If you don't refrigerate first, all the coconut peanut butter may ooze out, and you'll end up with a mess. Nobody wants that.
The coconut peanut butter is perfect in this candy: the combination of smooth, nutty flavor with the creamy, sweet candy swirled together make it the perfect melt-in-your-mouth, rich sweet treat. Make some today, and share with a loved one this Valentine's Day!
Coconut Peanut Butter Meltaways
|Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy|
Preparation Time: 15 minutes
Servings: 20 - 30 pieces
- 2 cups powdered sugar
- 2 tablespoons salted butter, softened
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/2 - 2/3 cup Coconut Peanut Butter, more to taste as needed
Combine all ingredients except Coconut Peanut Butter until a soft but not sticky dough forms. Divide into two balls.
Roll each ball out into a 6 inch circle (or desired size) between two sheets of wax or parchment paper. Spread with at least 1/4 cup coconut peanut butter. Add more if desired. If you used about 1/3 cup of Coconut Peanut Butter or more, refrigerate un-rolled round for about 5 minutes, or until firmer.
Roll dough spread with Coconut Peanut Butter up into a log. Refrigerate for 10-15 minutes or until firm enough to slice.
Take logs out and slice into 1/2 inch pieces. Keep refrigerated.
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