chocolate dipped soynut butter treats

★★★★★ 1 Review
PeprmintPatti avatar
By Pat Rogers
from Fredericton, NB

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.

serves 4-6 dozen
prep time 2 Hr
cook time 10 Min
method Stove Top

Ingredients For chocolate dipped soynut butter treats

  • 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
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How To Make chocolate dipped soynut butter treats

  • 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.
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