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Utokia's Chocolate Peanut Butter Candies

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Original recipe makes 24 candies

Chocolate and peanut butter candies are rolled in chopped nuts, flaked coconut, or sprinkles--your choice--for these sweet little treats individually wrapped in parchment paper.

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What You Need

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Make It

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  • Beat together powdered sugar, peanut butter, melted chocolate, butter and milk with an electric mixer on low speed until blended. Add additional milk if mixture is too dry to hold together.
  • Divide mixture in half. Place each half on a 12-inch sheet of Reynolds® Parchment Paper. Shape half into a log, about 1-inch round x 8-inches long; roll log in parchment paper, twisting ends to secure. Refrigerate about 1 hour until chilled.
  • Unwrap log. Slice and shape into 1-inch balls. Roll chocolate balls in candy coatings.
  • Wrap individual candies in small squares of parchment paper or place in air-tight parchment lined container. Refrigerate until ready to serve.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Reynolds Kitchens Tip

Place candy coatings in small bowls for easier handling.

Reynolds Kitchens Tip

To make ahead, place parchment wrapped candy logs in Hefty® Slider Bag and freeze. Thaw in refrigerator when ready to use. Slice and shape as directed in recipe.


  • Original recipe makes 24 candies

Nutritional Information

Serving Size Original recipe makes 24 candies
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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