| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | about 10 |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | about 10 |
Ingredients
- 2 cups roasted unsalted peanuts
- 1 cup powdered sugar
- 1 teaspoon smooth peanut butter
Instructions
- Using a food processor, grind the peanuts until coarse. Add the powdered sugar and peanut butter and continue mixing for 2 minutes, scraping down the sides as needed, until a compact paste is formed.
- Remove the peanut mazapan mixture from the food processor. Using a rolling pin, roll out the dough to 3/4-inch thick. With a 2-inch round cookie cutter, cut out circles of dough and carefully remove them onto a baking sheet lined with wax or parchment paper. You can reform and roll the dough again to yield the remaining rounds.
- Serve immediately, or wrap in parchment paper and refrigerate to store.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 215 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
| Serving Size | 1 of 10 servings |
| Calories | 215 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
Reviews
This recipe works better if you leave the peanut butter out entirely.
Looks like peanut butter, so I added some more powdered sugar and pop it in the refrigerator came out great!
YUM!! It ends up a lot like a good peanut butter fudge to me. So simple, and so good!