Ingredients
1 cup powdered sugar
1/2 cup jif extra crunchy peanut butter
3 tbsp soft butter
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Mexican chili-nut oil — Veracruz tradition, crunchy, smoky, versatile
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mexican chili-nut oil — Veracruz tradition, crunchy, smoky, versatile
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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put sugar ,peanut butter and butter in bowl and mix well until sugar is completly consumed,and set aside melt one bag of chocolate chips on low,put small cupcake cups in a small cupcake tin then put melted chocolate in cups with a teaspoon and chill for 15 minutes take out of fridge and make small ball of pb mixture and press into the hard chocolate and put more of the chocolate on top of the peanut butter and chill again for another 15 minutes when done store in fridge until your ready to eat them you may need the other bag all depends on how you need