Peanut butter meltaways are smooth, creamy candies that come together with just three ingredients. Melted chocolate, white chocolate, and creamy peanut butter set into soft little treats that literally melt in your mouth.
They're easy to make with any candy mold, so you can make them for any occasion. Use whatever shape fits the season, a heart for February, a tree for December, or plain rounds any time of year.
Why You'll Love This Recipe
- Three ingredients. That's it. Chocolate, white chocolate, and peanut butter.
- Soft and creamy, not hard. The peanut butter keeps the candy smooth so it melts on your tongue.
- Great for gifting. They look pretty in a small tin or box and keep well, so you can make them ahead.
- Ready fast. A 20 minute chill time means you can make a batch and be done in under an hour.
What Makes A Meltaway Different
A meltaway is softer than a regular chocolate candy. That comes from the peanut butter. When you stir creamy peanut butter into melted chocolate, it adds richness that keeps the candy from setting up hard. The result is a candy that softens fast on your tongue instead of snapping when you bite it.
That's also why the recipe calls for almond bark or melting wafers instead of regular chocolate chips. Chips are made to hold their shape in cookies, so they don't melt down as smoothly, and they can seize up when you add the extra fat from the peanut butter. Almond bark melts into a silky liquid and sets up firm but not hard, which is exactly what you want here.
Ingredients
You only need three things.
- 6 ounces chocolate almond bark (or melting wafers)
- 6 ounces white almond bark (or melting wafers)
- ¾ cup creamy peanut butter
How to Make Peanut Butter Meltaways
- In a double boiler over low heat, melt the chocolate almond bark and white almond bark together, stirring until smooth.
- Stir in the creamy peanut butter until fully combined and silky smooth.
- Carefully pour mixture into a piping bottle.
- Place parchment paper on the baking sheet beneath the candy molds to catch any spills or excess melted mixture.
- Carefully squeeze chocolate mixture into the candy molds. Tap the molds lightly to remove air bubbles.
- Use a bench scraper to scrape off any excess chocolate from the molds' tops and create a smooth finish.
- Place tray in the refrigerator for about 30 minutes or until the chocolates are fully set.
- Once firm, pop the meltaways out of the molds and enjoy!
Quick Tips
- Use your favorite creamy peanut butter for the best flavor. Skip natural peanut butter here. It separates and won't set up smooth.
- Chop the almond bark into smaller pieces before melting so it heats evenly.
- Stir often while it melts so the chocolate doesn't scorch.
- No double boiler? Set a heatproof bowl over a saucepan of simmering water, or melt the chocolate in the microwave using the directions on the package.
How to Store Them
Keep peanut butter meltaways in an airtight container in the fridge for up to 2 weeks, especially when it's warm out.
You can freeze them in a sealed container for up to 3 months. Thaw them in the fridge before serving.
If your kitchen is cool, they'll keep at room temperature in an airtight container for about a week.
Make Them for Any Holiday
These are a favorite for Valentine's Day, and they're just as good at Christmas. Use heart molds in February, tree or snowflake molds in December, and round or square molds any time of year.
Pack them in a small tin or box with a little tissue paper and they make a sweet homemade gift. They also look nice piled on a holiday dessert tray.
More Peanut Butter Candy Recipes
If you like these peanut butter meltaways, try these other easy candy recipes.
- 2 Ingredient Peanut Butter Fudge. Creamy fudge with just two ingredients.
- No Bake Peanut Butter Balls. A quick no bake treat you can roll up in minutes.
- Crockpot Peanut Clusters. Slow cooker candy with peanuts and chocolate.
- No Bake Avalanche Cookies. A no bake cookie that's ready fast.
📖 Recipe
Peanut Butter Meltaways
Equipment
Ingredients
- 6 ounces chocolate almond bark - or melting wafers
- 6 ounces white almond bark - or melting wafers
- ¾ cup creamy peanut butter
Instructions
- In a double boiler over low heat, melt the chocolate almond bark and white almond bark together, stirring until smooth.
- Stir in the creamy peanut butter until fully combined and silky smooth.
- Carefully pour mixture into a piping bottle.
- Place parchment paper on the baking sheet beneath the candy molds to catch any spills or excess melted mixture.
- Carefully squeeze chocolate mixture into the candy molds. Tap the molds lightly to remove air bubbles.
- Use a bench scraper to scrape off any excess chocolate from the molds' tops and create a smooth finish.
- Place tray in the refrigerator for about 20-30 minutes or until the chocolates are fully set.
- Once firm, pop the meltaways out of the molds and enjoy!
Notes
- Use your favorite creamy peanut butter for the best flavor.
- Chop the almond bark into small pieces before melting for even heating.
- Stir frequently while melting to prevent the chocolate from scorching.
- If you don't have a double boiler, use a heatproof bowl over a saucepan of simmering water. Alternatively, you can use a microwave-safe bowl to melt the chocolate using the package directions.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
Leave a Reply