Chocolate Peanut Butter Paté

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.

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

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.

Enjoy!

Lana Stuart

Yields 18-24

Chocolate Peanut Butter Paté

Perfect homemade candy for the holidays or any time!

5 minPrep Time

5 minCook Time

10 minTotal Time

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Ingredients

• 1 cup sugar
• 1/2 cup dark corn syrup
• 1/2 cup light corn syrup
• 2 cups crunchy peanut butter
• 3 cups rice cereal
• 1/2 cup shredded coconut
• 1/2 cup milk chocolate chips
• Dash of salt
• Confectioner’s sugar

Instructions

1. 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.
2. 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.
3. 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.
4. Slice the roll into 1/2” pieces. Dust with powdered sugar.

Notes

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Lana Stuart | Never Enough Thyme

Other candy recipes you might like:

• Super Easy See’s Fudge Recipe from Favorite Family Recipes
• 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

What I was up to…

• One year ago: Quick Pickled Cucumbers
• Two years ago: Mocha Eggnog Sundae
• Three years ago: Chinese Chews
• Four years ago: White Chicken Chili
• Five years ago: Best Roast Chicken
• Six years ago: Bread Pudding