Nut Goody Candy Bars Recipe

How to make it

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• For the topping, melt 16 ounces of chocolate in the microwave. If you’ve never melted chocolate in the microwave, you must be very careful. Overheating it will turn it into a grainy mess. In a glass microwavable bowl, break up chocolate into small pieces; microwave on High for 45 seconds to start; stir, and then keep heating for 20 to 30 seconds at a time, stirring after each time. When it gets to the point where it only has a few lumps of chocolate left, heat for 10 seconds at a time.
• Once chocolate is completely melted, stir in the Spanish peanuts.
• For fondant, mix together the ingredients. It will be thick and stiff.
• Spray a large piece of waxed paper with cooking spray and use a paper towel to wipe off any excess.
• Roll the fondant into little balls, about 1" in diameter.
• Place the balls about 3" apart on the waxed paper, then flatten each ball with the heel of your hand. The flattened balls should be a circle about the size of a silver dollar, and NOT paper thin.
• Cover the flattened balls with the melted chocolate/nut mixture, letting it cover the top of the fondant and flow slightly over the edges.
• Let the candies cool completey, allowing the chocolate to harden again, then flip each one over (use a spatula for best results - they should come away from the waxed paper easily once the chocolate has cooled and hardened).
• To cover the bottom of the fondant with melted chocolate, melt the remaining 8 ounce chocolate bar in a seperate bowl and use a spoon to spread the melted chocolate over the exposed fondant.
• Let the chocolate set and harden completely before storing the candies in a container with waxed paper between the layers. If it's hot outside, I would suggest you keep them in the refrigerator until serving.

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