Chocolate-Covered Peanut Butter Candies

Sorce	zerofate
Caloric	:1 Serving: Calories 80 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 8g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0
Ingridients	Prep Time:25 min Start to Finish:2 hr 25 min Makes:64 candies Candies 1/2 cup creamy peanut butter 1/4 cup butter or margarine, softened 1/4 cup chopped peanuts 1/2 teaspoon vanilla 2 cups powdered sugar 1 bag (12 oz) semisweet chocolate chips (2 cups) 1 tablespoon plus 1 teaspoon shortening Peanut Butter Icing 1/2 cup powdered sugar 2 tablespoons creamy peanut butter About 1 tablespoon milk
Instructions	1. Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter. 2. In medium bowl, mix 1/2 cup peanut butter, the butter, peanuts and vanilla. Stir in 2 cups powdered sugar, 1/2 cup at a time, until stiff dough forms. (Work in powdered sugar with hands if necessary.) If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm. Remove from pan, using foil edges to lift. Cut into 8 rows by 8 rows. 3. Line cookie sheet with waxed paper. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip peanut butter squares, one at a time, into chocolate mixture. Place on waxed paper. Refrigerate uncovered about 30 minutes or until firm. 4. In small bowl, mix 1/2 cup powdered sugar and 2 tablespoons peanut butter. Beat in milk with wire whisk until smooth. Stir in additional milk, if necessary, 1 teaspoon at a time, until thin enough to drizzle. 5. Drizzle icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.