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Home » Food » Desserts » Chocolate Peanut Butter Paté

Chocolate Peanut Butter Paté

By Lana Stuart · Published: Dec 8, 2015 · Last Modified: Nov 30, 2020 · As an Amazon Associate I earn from qualifying purchases.

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Chocolate Peanut Butter Paté - perfect homemade candy for the holidays or any time! From @NevrEnoughThyme https://www.lanascooking.com/chocolate-peanut-butter-pate/

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.

Chocolate Peanut Butter Paté - perfect homemade candy for the holidays or any time! From @NevrEnoughThyme https://www.lanascooking.com/chocolate-peanut-butter-pate

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.

Chocolate Peanut Butter Pate - perfect homemade candy for the Christmas holidays or any time. Click To Tweet

How to Make Chocolate Peanut Butter Paté

Cook the sugar and syrups for 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 out mixture for Chocolate Peanut Butter Paté

Turn the mixture out onto waxed paper.

Shape the mixture into a roll and refrigerate

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 ½” pieces. Dust with powdered sugar.

Enjoy!

More Candy Recipes on Never Enough Thyme:

  • 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


Candy Recipes from Other Bloggers:

  • Buttery Rich Penuche Fudge from The Culinary Life
  • Peanut Brittle from She Wears Many Hats
  • Salted Almond Brittle from Dessert For Two
  • Divinity Candy with Walnuts from Completely Delicious


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Chocolate Peanut Butter Paté - perfect homemade candy for the holidays or any time! From @NevrEnoughThyme https://www.lanascooking.com/chocolate-peanut-butter-pate

Chocolate Peanut Butter Paté

Perfect homemade candy for the holidays or any time!
0 from 0 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 24 servings
Calories: 258kcal
Author: Lana Stuart

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
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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 ½” pieces. Dust with powdered sugar.

Notes

Nutrition Information

Serving: 1piece | Calories: 258kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 152mg | Fiber: 2g | Sugar: 29g

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

Previous Post: « Artichoke, Spinach, and Shrimp Lasagna with Bacon
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Reader Interactions

Comments

  1. Sues says

    December 08, 2015 at 9:00 pm

    What a creative idea! Anyone who thinks they don't like paté will have to think again!

    Reply
    • Lana Stuart says

      December 08, 2015 at 9:54 pm

      Thank you, Sues! This recipe might work for April Fool's Day, too ;-)

      Reply
  2. NoNo says

    December 08, 2015 at 12:57 pm

    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

    Reply
    • Lana Stuart says

      December 08, 2015 at 1:02 pm

      You can substitute an additional 1/2 cup of the cereal for the coconut.

      Reply
  3. DessertForTwo says

    December 08, 2015 at 10:59 am

    This is so unique-I love a new candy recipe! :)

    Reply
    • Lana Stuart says

      December 08, 2015 at 9:53 pm

      Thanks! Funny how sometimes you start out to make one thing and it turns into something totally new and different, isn't it?

      Reply

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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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