Fancy peanut butter cups, with pecans! A recipe from the early 1980s, and a classic, perfect for St. Valentine’s Day.
2 c. sifted powdered sugar
1 c. graham cracker crumbs
3/4 c. pecans, chopped
½ c. flaked coconut
½ c. peanut butter
½ c. butter
1½ c. semi-sweet chocolate chips
3 tbsp. shortening
In a large bowl, combine the powdered sugar, graham cracker crumbs, pecans and coconut. In a small saucepan, melt the butter and peanut butter; pour over the coconut mixture. Blend until mixture is moistened, then shape into 1″ balls.
In another sauce pan over low heat, or, better, in a double-boiler, melt chocolate pieces with shortening. Note: Keep the chocolate mixture over low heat to keep it from stiffening while dipping the nutty centers. Do not add liquid.
Spear the peanut balls on wooden picks and dip the balls individually into the chocolate mixture to coat. Place the balls on waxed paper or in small paper candy or mini-muffin cups.
Tips: Leave the skewers in and roll in crushed peanuts;
Use a fork to drizzle a thread of chocolate over the top as a classy decoration.
Get small paper cups and drizzle a little chocolate in the bottom, set the peanut center and cover to mimic Reese’s Peanut Butter cups.
Chill to set. Store the candies, tightly covered in layers of waxed paper in a cool place. Makes 4 dozen.