I am beyond excited to share this recipe with you. Peanut butter patties from See’s Candy are by far one of my favorite treats of all times. We don’t have See’s Candy in Atlanta, so each Valentine’s Day and Christmas I receive a box of See’s Candy from my parents. It’s something I look sooo forward to twice a year. Although See’s Candy traditionally make their peanut butter patties with milk chocolate and no finishing salt on top, this was my 2.0 version, just enhancing it to make it even better!
I was having fun this week experimenting with recreating some of my favorite store-bought candies (York Peppermint Patties and Almond Joys) but made with higher quality ingredients. Oh my gosh! Most fun I’ve had in the kitchen ever. I love candy making, although I do still have bits of splattered dried chocolate on random cupboards and tiles on my floor, but it’s worth it 🙂
The random ingredient in these is saltine crackers. It’s surprising but gives it such a nice crunch! If you like sweet and salty candy, these patties will be one of your favorites of all favorites. And I pride myself on being somewhat of a connoisseur of sweet and salty combinations. I’ve been dipping fries in my shakes since I was 4 years old (something my fiance still doesn’t understand, how sad is his life??).
I’m excited to hear your feedback on these delish candies. If you try it please let me know in the comments below!
Salted Dark Chocolate Peanut Butter Patties
- 16oz Jif peanut butter
- 1 1/4 cup saltine crackers, crushed
- 2 teaspoons vanilla extract
- 1 cup confectioners sugar
- 1/4 teaspoon salt
- 2 cups dark chocolate, chopped (callebaut or lindt preferred)
- fleur de sel (for topping)
||In a mixing bowl with a paddle attachment, combine the peanut butter and crushed saltines. Mix well until combined, add the vanilla extract, powdered sugar and sea salt. It will begin to form a dough. |
||Remove from mixer and lay the dough on a plastic wrap covered surface and kneed with your hands (ideally using food handling gloves). Take tablespoon sized chunks of dough and form into balls, then lay on a plate, pressing into a disc shape. Continue until you are finished. Freeze for at least 1 hour and keep frozen until you are ready to cover in chocolate. |
||Prep a baking sheet lined with parchment paper. |
Temper the chocolate by adding half (1 cup) to a microwave safe bowl and heating for 1 minute, stopping each 20 seconds and stirring. Then, add the remaining half of the chocolate and stir vigorously until it is all melted. If needed, reheat for just 5 seconds at a time until the chocolate is smooth.
||Dip each disc into the chocolate, cover completely and then remove with a fork, tapping to remove access chocolate. Place on parchment paper and make a circular swirl pattern with your finger. Then top with fleur de sel. They should set up firm at room temperature within just minutes. They can be stored at room temp or in the fridge in an air tight container. |