Chocolate Peanut Butter Pate – perfect homemade candy for the Christmas holidays or any time. Great addition to your dessert and cookie trays.
I know that most people think of Christmas as prime cookie baking time. But for our family, holiday treats are all about homemade candies. Peanut brittle, divinity, date nut chews, haystacks, toffee, and those kinds of treats.
When I started making my list of holiday candy for this year, I happened to remember old-fashioned peanut butter balls. Deliciously crunchy little balls of sugar, peanut butter, and rice crispies. Yum! I haven’t made those in years! I had everything on hand to make a batch, so I headed for the kitchen. However, somewhere along the way, those peanut butter balls turned into something else altogether.
Once I started, I decided I wanted some chocolate. Then I also wanted some coconut. Then I didn’t really want to stand there making 5 dozen little bitty balls. So what was originally peanut butter balls turned into Chocolate Peanut Butter Paté.
Why paté? Because when I cut into the roll, it looked for all the world like paté! So, I thought why not – let’s just call it what it looks like.
How to Make Chocolate Peanut Butter Paté
In a large saucepan, over medium heat, cook the sugar and syrups, stirring constantly, until the sugar is completely melted and the mixture is boiling. Continue cooking for 1 minute.
Remove the pan from the heat and add the peanut butter stirring until fully combined with sugar mixture. Add the rice cereal, coconut, chocolate chips, and salt. Mix well.
Turn the mixture out onto waxed paper.
Use your hands to shape the mixture into a roll. Wrap tightly in the waxed paper and refrigerate for 8 hours or overnight.
Slice the roll into 1/2” pieces. Dust with powdered sugar.
🧾 More Recipes You’ll Like
- Cinnamon Pumpkin Seed Brittle
- Classic Peanut Brittle
- Quick and Easy Fudge
- Haystacks – An Easy Homemade Candy
- Chinese Chews
- Toffee Bars (a.k.a. Redneck Toffee)
- Bacon and Pecan Topped Toffee
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Chocolate Peanut Butter Paté
Ingredients
- 1 cup sugar
- ½ cup dark corn syrup
- ½ cup light corn syrup
- 2 cups crunchy peanut butter
- 3 cups rice cereal
- ½ cup shredded coconut
- ½ cup milk chocolate chips
- Dash of salt
- Confectioner’s sugar
Instructions
- In a large saucepan, over medium heat, cook the sugar and syrups, stirring constantly, until the sugar is completely melted and the mixture is boiling. Continue cooking for 1 minute.
- Remove the pan from the heat and add the peanut butter stirring until fully combined with sugar mixture. Add the rice cereal, coconut, chocolate chips, and salt. Mix well.
- Turn the mixture out onto waxed paper. Use your hands to shape the mixture into a roll. Wrap tightly in the waxed paper and refrigerate for 8 hours or overnight.
- Slice the roll into 1/2” pieces. Dust with powdered sugar.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
What a creative idea! Anyone who thinks they don’t like paté will have to think again!
Thank you, Sues! This recipe might work for April Fool’s Day, too ;-)
Would like to try this recipe, but I can’t have coconut. Can I just skip it or should I sub it with something else? Like What LOL
You can substitute an additional 1/2 cup of the cereal for the coconut.
This is so unique-I love a new candy recipe! :)
Thanks! Funny how sometimes you start out to make one thing and it turns into something totally new and different, isn’t it?