CHOCOLATE-COVERED PEANUT BUTTER CANDIES

FOR THE PEANUT BUTTER CANDIES:
1/2 cup creamy peanut butter
1/4 cup butter or margarine, softened
1/4 cup chopped peanuts
1/2 teaspoon vanilla
2 cups powdered sugar
FOR THE CHOCOLATE COATING:
1 bag (12 ounces) semisweet chocolate chips (2 cups)
1 tablespoon plus 1 teaspoon shortening
FOR THE PEANUT BUTTER ICING:
1/2 cup powdered sugar
2 tablespoons creamy peanut butter
1 tablespoon milk

TO MAKE THE PEANUT BUTTER CANDIES:
Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.

Stir peanut butter, butter, peanuts and vanilla in medium bowl until well mixed. Stir in powdered sugar, 1/2 cup at a time, using hands if necessary, until stiff dough forms. If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover and refrigerate about 1 hour or until firm.

Remove from pan, using foil edges to lift. Cut into 8 rows by 8 rows. Cover a cookie sheet with waxed paper.

TO MAKE THE CHOCOLATE COATING:
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly.

Dip 1 peanut butter square at a time into chocolate mixture. Place on cookie sheet. Refrigerate uncovered about 30 minutes or until firm.

TO MAKE THE PEANUT BUTTER ICING:
Stir powdered sugar and peanut butter in small bowl until well mixed. Beat in milk with wire whisk until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, until thin enough to drizzle.

Drizzle Peanut Butter Icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.

Source: Betty Crocker