RECIPE: PEANUT BUTTER BUDS

Makes 17

Created for Fresh by Jenny Keller

INGREDIENTS

3 12-ounce packages of White Guittard Vanilla A’peels (candy melts)

1 sleeve of Ritz crackers

1 cup of smooth peanut butter

Microwaveable bowl

2 cupcake pans

Sprinkles

Cooling rack

Decorating bag


INSTRUCTIONS

1.

Place candy melts in a microwave safe bowl in 30-second increments for about 2 minutes. Stir until melted.

2.

Place crackers on a sheet of waxed paper. Fill decorating bag with peanut butter. Pipe peanut butter onto crackers. Top with another cracker to sandwich the peanut butter.


3.

Fill each cupcake pan cavity with 1 tablespoon of melted candy. Place sandwiched cracker on top of the melted candy. Add a second tablespoon of melted candy over cracker and spread around to cover the cracker completely. Continue for all.


4.

Pop cupcake pan in freezer for about 10-15 minutes.

5.

Remove cupcake pan from freezer. Turn upside down and pat on counter and pan to extract cookies.


6.

Decorate as desired and enjoy.

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