Chocolate-Covered Peanut Patties
"This very rich Mexican candy is something like a giant peanut butter cup made
with dark chocolate and slightly grainy, freshly ground peanuts. As the name indicates,
it is a Mexican adaptation of marzipan, substituting peanuts for ground almonds."
- 4 cups unsalted roasted peanuts
- 1 cup granulated sugar
- 6 ounces semisweet or bittersweet chocolate
- Grind peanuts fine in food processor.
- Add sugar and process into a compact paste.
- Divide into 12 equal pieces.
- In a 2 1/2-inch diameter ramekin, mold each piece into a thick disk. Remove disks
from mold carefully.
- Melt chocolate in double boiler and keep warm.
- Spoon 1 generous tablespoon melted chocolate onto wax paper. Carefully place
1 peanut disk on top and move around to cover entire bottom of disk with chocolate.
Then enrobe top and sides with chocolate.
- Repeat the process to enrobe remaining disks.
- Place candies, still on wax paper, in refrigerator, until ready to serve.
Each serving contains about: 424 calories; 3 mg sodium; trace cholesterol;
28 grams fat; 36 grams carbohydrates; 13 grams protein; 2.48 grams fiber
Source: Presented by Charles Perry, L.A. Times article, Peanut Butter: A
Stirring Tale, 3/10/94