Chocolate Dipped Soynut Butter Treats

Pat Rogers

By
@PeprmintPatti

Being allergic to peanut butter, I use crunchy soynut butter to make this delicious Christmas treat. Most people cannot tell I have used soynut butter instead of peanut butter. And a big plus, they are gluten free treats as well.

The paraffin wax helps harden the coating and give a shiny finish.


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Serves:

4-6 dozen

Prep:

2 Hr

Cook:

10 Min

Method:

Stove Top

Ingredients

1 c
crunchy soynut butter
2 stick
butter, unsalted
1 tsp
vanilla extract
1/2 c
chopped pecans (optional)
3 c
confectioners' sugar

COATING

12 oz
pure semi sweet chocolate chips
1/3 c
paraffin wax

Directions Step-By-Step

1
In a large mixing bowl, sift confectioner's sugar. Set aside.
2
In a sauce pan melt butter and soynut butter over medium heat. Do not boil.
3
Add vanilla and mix.
4
Add chopped pecans at this point if desired. Pour contents of sauce pan into the confectioner's sugar and beat with electric mixer until smooth.
5
Using a teaspoon or small scoop, shape balls and place on a parchment lined tray. Chill 15-30 minutes. Hint--if you do not have the time to dip the shaped balls, they can be refigerated for 24-48 hours, tightly covered or frozen in an air tight container until you have time to chocolate coat the balls.
6
To dip: Using a double boiler melt wax and add chocolate and allow to melt. Do not let the water splash in the chocolate as this can cause the chocolate to sieze.
7
Using a tooth pick or dipping fork, dip one or two balls at a time in the coating. Shake off extra coating and place on a parchment or waxed paper lined baking sheet or tray. Chill until coating is set.
8
Store in the refrigerator or freezer in an air tight container.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Tofu/Soy
Regional Style: Canadian
Other Tag: For Kids