Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup (1 1/2 sticks) butter (no substitutes)
- 1 cup REESE'S Peanut Butter Chips
- 1/2 cup HERSHEY'S Cocoa
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 1 tbsp Vanilla extract
- HERSHEY'S Cocoa or finely chopped nuts or graham cracker crumbs
- =
Directions
Melt butter and peanut butter chips in large saucepan over very low heat, stirring often.
Add cocoa; stir until smooth.
Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy.
Remove from heat; stir in vanilla.
Refrigerate 2 hours or until firm enough to handle.
Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs.
Refrigerate until firm, about 1 hour.
Store, covered, in refrigerator.
About 3-1/2 dozen candies