Valentines Day Peanut Chew Candy Pops
Adorable chocolate coated peanut candy pops, for Valentines Day snacking and gifting. This recipe makes 12 love birds , 6 white chocolate pops with swirls, and 6 dark chocolate pops with swirls.
Servings 25
Calories 511kcal
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Ingredients
- 25 peanut chews candy pops 1 batch
- 3 cups dark melting chocolate or candy melts
- 2 cups white melting chocolate or candy melts
- 1 cup pink candy melts
- 12 candy eyes
- small heart sprinkles
- mini heart sprinkles
- Valentines Day nonpareil sprinkles
Instructions
- Prepare the Peanut Chews Candy Pops according to the recipe. Bring the pops to room temperature for about 10 minutes before dipping and coating.
Love Birds
- Dip 12 pops in melted white chocolate. Place them on a wax paper lined baking sheet and chill 10 minutes or until firm.
- Melt pink candy melts.
- Dip each white coated pop into the pink candy melts twice at an angle. The first time tilt the pop to the right and the second time tilt the pop to the left. Place them on a wax paper lined baking sheet and chill 10 minutes or until firm.
- Use a toothpick to add a bit of melted white chocolate to the candy eyes and small hearts and attach them to the pops for the birds' eyes, beaks, and feet.
Drizzle and Sprinkle
- Dip 6 pops in melted dark brown chocolate and 6 pops in melted white chocolate. Place them on a wax paper lined baking sheet and chill 10 minutes or until firm.
- Place ¼ cup of melted white chocolate melts in one ziplock sandwich bag and ¼ cup of melted dark chocolate melts in another bag. Cut off a small corner piece of each bag.
- Drizzle or swirl the melted chocolate across each pop and top with Valentine's Day colored sprinkles.
- Allow the melted candy to firm completely before storing or placing in bags.
- Store coated pops at room temperature in an airtight container for up to one month. Separate layers with a sheet of wax paper.
Notes
- When using frozen peanut candy pops, allow the pops to warm slightly at room temperature for about 10 minutes before dipping in chocolate. If the pop is too cold the coating can crack as it firms.
- Use a glass bowl to melt coating for dipping. The chocolate will melt more smoothly and evenly. Transfer, if needed, into a dipping bowl or piping bag.
- Melt the candy wafers in the microwave at 50% power for 1 minute, then stir. Return to the microwave and continue cooking at 50% power for 15 minute intervals, stirring between intervals, until completely melted and smooth.
- If your coating is too thick, stir in a table spoon of paramount crystals or 1-2 teaspoons of coconut oil or vegetable shortening.
- Do not send Peanut Chews Pops during hot weather months.
- For best freshness results, seal coated pops inside individual 3" x 5" bags before further packaging.
- Place bagged pops in an airtight storage container with padding, if needed, to prevent any movement.
Nutrition
Calories: 511kcal | Carbohydrates: 62g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 80mg | Potassium: 331mg | Fiber: 4g | Sugar: 51g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 4mg
