Homemade PB Max Candy (Updated Recipe)

Описание: Hi, I'm Ryan McCarther from Remac's Kitchen and this is my updated PB Max copycat recipe.

Homemade PB Max Recipe (updated cookie 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 peanut butter (creamy)
*2 teaspoons powdered sugar
*If you're making peanut butter from scratch, use 1/2 tablespoon powdered sugar. If you're using agave nectar in the peanut butter, omit powdered sugar.

If you want to make your own peanut butter...
4 cups peanuts
1/3 cup agave nectar
1/3 cup olive oil (add an additional 1/3 cup if needed.)

Peanut butter (Half Recipe)
2 cups peanuts
2 tablespoons agave nectar
2 tablespoons plus 2 teaspoons olive oil (more if needed.)

Crunchy Whole Grain Cookie Recipe:

1 1/2 cups unbleached flour
1/2 cup whole wheat flour
1/2 cup oat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cornstarch
1 cup margarine
2/3 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla

Directions if you have store bought peanut butter:

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 the margarine and the sugars together. Beat in vanilla.

In a separate bowl, combine unbleached flour, whole wheat flour, oat flour, baking soda, cornstarch, and salt; gradually add to creamed mixture.

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. Bake cookies at 375 degrees for 10-15 minutes or until golden brown. Checking occasionally. Remove both from oven and let them cool. Bake the cookie pellets at 350 degrees for 8-10 minutes.

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 chocolate in a water bath or microwave until temperature reaches to 120 degrees F. Add more chocolate, then stir until it drops to 90 degrees.

Turn cookie upside down, and with a spoon or offset spatula, 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 homemade peanut butter mixture is firmed, spread peanut butter on top of each cookie. If you bought store bought peanut butter, it should already be firm.

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.

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!