Recipes from Mexico :: Mexican Desserts
Source: Presented by Charles Perry, L.A. Times article, "Peanut Butter: A Stirring Tale," 3/10/94
"This very rich Mexican candy is something like a giant peanut butter c. made with dark chocolate and slightly grainy, freshly ground peanuts. As the name indicates, it is a Mexican adaptation of marzipan, substituting peanuts for ground almonds."
4 c. unsalted roasted peanuts
1 c. sugar
6 oz. semisweet or bittersweet chocolate
Grind peanuts fine in food processor. Add sugar and process into a compact paste. Divide into 12 equal pieces. In a 2 1/2-in. diameter ramekin, mold each piece into a thick disk. Remove disks from mold carefully. Melt chocolate in double boiler and keep warm.
Spoon 1 generous Tbsp. melted chocolate onto wax paper. Carefully place 1 peanut disk on top and move around to cover entire bottom of disk with chocolate. Then enrobe top and sides with chocolate. Repeat the process to enrobe remaining disks.
Place candies, still on wax paper, in refrigerator, until ready to serve.
Each serving contains about: 424 calories; 3 mg sodium; trace cholesterol; 28 grams fat; 36 grams carbohydrates; 13 grams protein; 2.48 grams fiber
