Ingredients
- 200 grams raw sugar
- 50 grams brown sugar
- 50 grams Butter, room temperature
- 200 grams TM peanut butter
- 200 grams milk chocolate, broken into small pieces
- 100 grams dark chocolate, broken into small pieces
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill Raw Sugar for 1 min/Speed 9. Allow to cool slightly and mill for a further minute. Scrape down sides.
Add Brown Sugar, Butter & Peanut Butter and mix for 10-15 secs/Speed 6.
Roll teaspoonfuls of mixture into small balls and press into lined trays, repeat until mixture is finished.
In a clean, dry TM Bowl, grate chocolates for 10 secs/Speed 8, and then melt for 2 mins/60 degrees/Speed 3. Allow to cool slightly.
Spoon chocolate into each casing to cover the golden bases. Decorate as you pleae and refrigerate for at least 30 minutes to set before serving.
Tip
These make a great little Chrissie Gift, sprinkle on some edible glitter and spread the cheers.
They can keep in the fridge for 2-3 weeks in an airtight container. But they've never lasted that long in our fridge 
This is a converted recipe from Nigella Lawson's (super awesome) book, "Nigella Christmas"
Enjoy!
Thermomix Model
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Recipe is created forTM 31
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Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
They were just awesome the taste was amazing. Thanks so much for this recipe
Just made, in fridge waiting to chill, didn't have issue with rolling into ball, just thought I had too much in cup, but was perfect amount, I used mini cupcake cases and a mini muffin pan, but also used standard tray. I piped on the chocolate, I did extend the time to melt it, and wish I read comments as I would have increased, or used piping bag straight off, my last couple didn't have great coverage! but for an Independance Day inspired treat, these will be fine! (I also used half half crunchy & smooth standard peanut butter, as this was what I had. didn't all in all pretty happy with simplicity to make
( I may have made a hot chocolate after in the TM, waste not want not!) LOL
Hi Ladies, you are meant to use mini muffin pans and petit four cases. You only need the tiniest amount of chocolate on each. Ive made this so many times. I get between 40-50pcs a batch depending on the size of peanut butter balls. It doesnt take me long to smoosh them into cases. Then its a layer of melted choc. It does depend on the quality of chocolate you use. I use Belgian Couverture Choc. Hope that helps
Agree the chocolate wasn't quite liquid enough, and I also ran out of chocolate (lucky I had extra!), but this is one of my favourite recipes!! So moreish!
this time I used mini patty pans, as I found with the normal sized ones I used last time, some people mentioned they were 'too sweet', like it was too much in one hit... Well this certainly solved that problem!!
Chocolate was not liquid enough and not enough chocolate to cover the 50 pans. I ended up wasting all the paper pans and making a slice instead. Waste of time rolling into balls too. The pans looked like little brown lumps ontop of light brown lumps.
Chocolate was not liquid enough and not enough chocolate to cover the 50 pans. I ended up wasting all the paper pans and making a slice instead. Waste of time rolling into balls too. The pans looked like little brown lumps ontop of light brown lumps.
Sorry I missed your comment. You don't have to roll the peanut butter mixture. Just spoon into the cases and press. Or you can make bigger ones, use a muffin tray, press in 1-2T mix and then cover in chocolate. I've also made a rectangular slab, use a hot sharp knife to cut
Just made these. Yummo! But rolling them into little balls was annoying. Might try to 'roll' or flatten the mixture then cut to size to fit the paper cases next time.
Donna
Amazing!!!! Love them.