Source:
2008 Yearbook
Tools:
Ingredients:
Makes: Each candy serves 1.
instructions
For each treat you will need a candy shell bowl, base, peanut butter cup and heart cherry. Mold shell bowl 1/8 in. thick in mini ball pan; refrigerate until firm and unmold.
For base, fill pan cavities 1/2 in. deep; refrigerate until firm and unmold. Mold solid candy peanut butter cup and heart; refrigerate until firm and unmold. To assemble, lightly slide top of base over warm cookie sheet to slightly flatten; attach upside-down peanut butter cup to center with melted candy. Let set.
Flatten bottom of bowl on warm cookie sheet as above; attach peanut butter cup with melted candy. Let set. Using melted candy in cut parchment bag, pipe bead seam around base of peanut butter cup and 8 lines on sides of shell; let set.
To make candy shells: Fill pan or mold to top edge with melted candy. Tap on counter to remove air bubbles. Let chill in refrigerator for 10-15 minutes or until
a 1/4 in. shell has formed. Pour out excess candy, smooth top edges with spatula and chill for 15-20 minutes longer.
Carefully unmold shells (if you have difficulty removing shells, place in freezer for 2-3 minutes, then unmold). Excess candy can be reheated and used again.
*Brand confectionery coating.