I’ve been trying to re-write the lyrics to the Dreidel Song to introduce this post, but to be honest with you, it hasn’t been very successful. “Oh, dreidel, dreidel, dreidel, I made you out of candy! And when you’re done I’ll eat you, and that will be just dandy!” Yeah…it’s not my best work.
Writing song parodies may not be my strong suit, but making candy dreidels sure is! These super-cute edible dreidels are made from squares of microwave peanut butter fudge and chocolate kisses. After a dunk in chocolate, they’re finished with a pretzel stem and a Hebrew letter, for maximum authenticity.
The dreidels are cute, no doubt, but they also taste fantastic. There’s nothing better than the combination of chocolate and peanut butter, and this particular peanut butter fudge has a beautifully creamy, melt-in-your-mouth texture. They also have a nice sweet-and-salty balance, thanks to the peanut butter and the pretzel stick.Make these for a Hanukkah party, as a fun kid’s activity, or to give as holiday gifts!
Peanut Butter Fudge Dreidels
yield: 24 dreidels
Ingredients
- 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
Line an 8×8-inch square 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 on full power for 2 minutes.
Carefully stir the butter and peanut butter–it will be hot! Cover the bowl with plastic wrap again, and microwave for 2 more minutes.
Stir the mixture again—it should be very hot and bubbling by this point, and will look something like the picture above.
Add the powdered sugar and vanilla extract to the hot peanut butter mixture in the bowl, and stir well.
At first it will seem too dry, but as you keep stirring the sugar will become incorporated and the mixture will get very thick.
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.
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). To get the cleanest cuts, wipe the knife off with warm water in between cuts.
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, to make a smooth and even transition from the fudge to the round kiss.
Place the piece of 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.
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, and place it back on 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.
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.
Now it’s time to play with–um, I mean eat, your dreidels! If you won’t be serving them right away, they’llkeep well for several weeks. Store them in an airtight container at room temperature between sheets of waxed paper. A printable recipe and a pin-able image are both below. Happy Hanukkah!
If you’re looking for more Hanukkah recipes, try these quick and easy chocolate coins! They take just 10 minutes and would be a fabulous accompaniment to your Peanut Butter Fudge Dreidels! Get the Hanukkah Gelt recipe here.
And don’t forget that we do have a large selection of Hanukkah Gifts and Chocolate Gelt and many more Chanukah goodies.
Peanut Butter Fudge Dreidels Recipe
Author: Elizabeth
Serves: 24
Ingredients
- 8 oz unsalted butter
- 9½ 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
Instructions
- Line an 8x8-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.
- 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.
- 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.
- 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.
- 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.
- These dreidels keep well for several weeks. Store them in an airtight container at room temperature between sheets of waxed paper.
All text and images (c) Elizabeth LaBau
Tags: candy chocolate hanukkah peanut butter peanuts
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