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3 cups finely chopped dry-roasted peanuts 14-ounce can of Eagle Brand Sweetened Condensed Milk 1 teaspoon vanilla extract 3/4 pound chocolate candy coating

I ran the peanuts through my food processor until I had 3 cups of finely chopped peanuts. Place the crushed or processed peanuts, the Eagle Brand and the vanilla extract into a saucepan. Only use medium heat when cooking this mixture. I used setting 5 on my 10-setting stove. You or the kids will need to stir this and cook for 8-10 minutes. It will pull away from the sides of the pan when itís cooked enough. Heed the scorch warning above. Let cool 10 minutes or more so itís cool enough to handle. Roll this mixture into balls a little bigger than a shooter marble or a little smaller than a golf ball. Lightly wet your fingers so it will be easy to handle. When you have the ball rolled, press down on it so itís the size and thickness of a thumbprint cookie. Place these on plastic wrap or waxed paper while you get the chocolate ready. Heat the chocolate coating in quarter-pound increments and use these to coat the wafers. I heated my chocolate 30-40 seconds on High in my microwave. You or the kids will need to stir it so it becomes smooth after heating. Drop 1 peanut wafer at a time into the chocolate and turn it with a small spoon to get it coated on both sides and on the edge. Transfer this to clean plastic wrap or waxed paper to let it set up. As long as the chocolate coating is shiny it will be too messy to eat. When the chocolate becomes dull, it will be ready to scarf down. This recipe will make 25-30 of the candy cookies, but they wonít last long if you leave the kids alone in the kitchen. Everybody will have fun, and youíll enjoy a tasty holiday project all will remember through the coming years. Readers with questions or comments for Dave Kessler may write to him in care of this publication.