4cups24 oz. milk chocolate baking bars, finely chopped
1 3/4teaspoonancho chile powder
Combine peanut butter and softened butter in the bowl of an electric mixer; beat until smooth. Add confectioners’ sugar and 1 1/4 teaspoon of sesame seeds and mix until well combined. Cover and refrigerate at least an hour, or until mixture firms. Scoop mixture out with a small cookie scoop (4 teaspoon capacity) and place onto parchment lined baking sheets. Roll each into a smooth ball between your palms. Place in refrigerator and chill until firm, about one hour.
Finely chop baking chocolate. Place the chocolate in a saucepan over low heat, stirring until smooth and melted. Remove from heat immediately and stir in ancho chile powder and salt. Remove chilled peanut butter balls from refrigerator. Use a toothpick to dip cold peanut butter balls into the melted chocolate mixture, just long enough to coat the surface. Hold over the pan and tap off any excess chocolate coating. Remove dipped peanut butter ball off the toothpick with the tines of a fork, and place back onto parchment lined baking sheet. Immediately sprinkle each ball with a pinch of the remaining sesame seeds while the coating is still soft.
Allow the candy to set until firm on cookie sheets at room temperature, or chill in the refrigerator before serving or packaging. This candy can be stored in the refrigerator in a covered container for at least one week.
Adapted from a recipe by chef Brandon McGlamery
Garden and Gun Magazine Dec/Jan 2015
Keyword benne seeds, christmas candy, peanut butter balls