Homemade PB Max Candy (Classic Recipe)

Описание: Hi, I'm Ryan McCarther. I made this video in hopes that the mars company would one day bring this delicious treat back. Here is my recipe for the PB Max...

Homemade PB Max Recipe

Things you'll need:

Crunchy whole grain cookie recipe (see below)
Creamy Peanut Butter
*6 bars Dove milk chocolate (For coating)
*Note: Dove milk chocolate is made by Mars (The same company that use to make PB Max). If you can't find dove milk chocolate, you can use milk chocolate chips.
1 non-stick square muffin pan
Wax Paper or parchment paper
1 cookie sheet

Peanut butter filling:

2 cups of peanut butter (creamy)
2 teaspoons powdered sugar


Crunchy Whole Grain Cookie Recipe:

2/3 cup butter or margarine, softened
2/3 cup shortening
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups white whole wheat flour
1/2 teaspoon salt
2 cups oats
1 teaspoon baking soda

Directions:

Combine powdered sugar into peanut butter in bowl and stir until powdered sugar is no longer visible. Freeze or refrigerate for about 30 mins. (It's easier to work with.)

In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine white wheat flour, salt, oats, and baking soda; gradually add to creamed mixture. Note: if you want the oats powdery instead of whole, you can use a blender to make it powdery.


Place each cookie dough into a non-stick square muffin pan. Mold each cookie by pressing them inside each square in the square muffin pan with your thumb. Using a fork, poke the cookie dough so that it won't puff up when you bake them. Set aside.

Using a cookie sheet, roll the raw dough with your fingers or crumble the raw cookie dough until it covers most of the cookie sheet. DO NOT preheat your oven. If you do, it will cook too quickly and burn. Bake both at 375 degrees for 10-15 minutes or until golden brown. Checking occasionally. Remove both from oven and let them cool.

After cooled, remove each cookie out of the square muffin pan.

Take the cookie pellets (if they are stuck together), break them apart and put them in a bowl when they're done cooling off. Set aside.

Melt the milk chocolate in the microwave for about 2 minutes. And stirring it 30 seconds at a time.

Turn cookie upside down, and with a spoon, spread the melted chocolate on the flat and sides of the cookie and place them on bottom side up on a cookie sheet covered with wax or parchment paper. Put them in freezer for about 10-15 minutes or until chocolate has set.

After peanut butter mixture is firmed, spread peanut butter on top of each cookie.

Take the cookie pellets and place them on top of peanut butter covered cookie until it covers most of the peanut butter.

Freeze assembled cookies for about 30 minutes or until it's fully hardened (Easier for dipping).

Once hardened, remove the cookies from of the freezer.

Take a fork and place the cookie on top of it. Using a spoon, coat the top and sides of the cookie with the melted chocolate. Cover any cookie showing, shaking off any excess back in the bowl.

Once the excess chocolate is done dripping, place them onto wax or parchment paper.

Refrigerate or freeze for about 30 mins.

After all the chocolate has hardened, remove them from wax or parchment paper and place them on a plate and serve.

Makes about 24 (if you have enough peanut butter). You will have plenty of cookie dough and crumbs leftover to make more. You can choose to refrigerate them if you want. (My opinion, It's best served with a glass of milk.)

Enjoy!