Peanut Butter Fudge Dreidels

Peanut Butter Fudge Dreidels, Elizabeth LaBau
Peanut Butter Fudge Dreidels are a great Hanukkah treat. Photo: Elizabeth LaBau.
  • 8 oz unsalted butter
  • 9 1/2 oz (1 cup) creamy peanut butter
  • 16 oz (4 cups) powdered sugar
  • 1 tsp vanilla extract
  • 12 oz chocolate candy coating
  • 24 chocolate kisses, unwrapped
  • 12 pretzel dipping sticks, cut in half
  • 2 oz white or blue candy coating
  1. Line an 8×8-inch pan with foil and spray the foil with nonstick cooking spray. Combine the butter and peanut butter in a large microwave-safe bowl. Cover the bowl with plastic wrap, and microwave for 2 minutes. Stir the butter and peanut butter well, then cover again and microwave for 2 more minutes.
  2. Stir the mixture again—it should be very hot and bubbling by this point. Add the powdered sugar and vanilla extract, and stir well. The fudge will get very thick once all of the sugar is incorporated. Scrape the fudge into the prepared pan and spread it into an even layer. Lay a piece of waxed paper on top and smooth the top of the fudge with your hands to really make the top smooth and level. Refrigerate the pan until the fudge is hard, for about 2 hours.
  3. Lift the fudge from the pan using the foil as handles. Cut it into 24 rectangles (you can make smaller rectangles and get 30 dreidels from this batch, if you’d like). Melt the chocolate candy coating in the microwave. Dab a bit of coating on the bottom of one of the chocolate kisses, and press it into the bottom of a fudge rectangle. Use your thumbs to smooth down the corners of the fudge near the kiss. Place the fudge on a baking sheet lined with parchment or waxed paper, and repeat until all of the rectangles have a kiss on the bottom. Refrigerate the tray briefly to set the chocolate.
  4. If necessary, re-warm the chocolate coating. Using a fork or dipping tools, dip a dreidel into the coating, pressing it down so it’s submerged completely. Remove it from the coating and let excess drip back into the bowl. Return it to the baking sheet. Repeat until all of the dreidels are dipped in chocolate. Press half of a pretzel stick into the top of each dreidel. If you have trouble getting them to stay, just make the little hole and leave it for now—you can add them at the end with a little dab of coating. Refrigerate the tray to set the coating on the dreidels.
  5. Once the coating is set, it’s time to decorate! Melt the white or blue coating in the microwave. Transfer it to a piping bag fitted with a small round tip, a paper cone, or a plastic bag with a small hole cut in the corner. Pipe a Hebrew letter on the top of each dreidel. If you need to add the pretzel tops, dip the tip in melted coating and press it into the top of each dreidel.
  6. These dreidels keep well for several weeks. Store them in an airtight container at room temperature between sheets of waxed paper.
Recipe by Elizabeth LaBau, courtesy of Oh! Nuts Sweet & Crunchy Blog.

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