Coal Region Peanut Rolls

Name: Coal Region Peanut Rolls
Ingredients: 1/2 cup (1 stick) salted butter, room temperature; 4 cups confectioners’ sugar, or as needed; 2 Tablespoons heavy cream or whipping cream; 2 teaspoons vanilla extract; 3 or 4 drops coconut extract; 1 to 1 1/2 pounds, or as needed, milk or dark confectionery coating wafers or coating chocolate; 1 pound or as needed finely ground salted roasted peanuts or peanut meal

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Servings: 70

Author : A Coalcracker in the Kitchen

peanuts chocolate rolls

Ingredients

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1/2 cup (1 stick) salted butter, room temperature4 cups confectioners’ sugar, or as needed2 Tablespoons heavy cream or whipping cream2 teaspoons vanilla extract3 or 4 drops coconut extract1 to 1 1/2 pounds, or as needed, milk or dark confectionery coating wafers or coating chocolate1 pound or as needed finely ground salted roasted peanuts or peanut meal

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Instructions

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Step 1

Using a stand mixer fitted with a paddle attachment (or electric mixer), beat the butter until creamy (about 2 minutes).

Step 2

Add the cream and extracts. Beat on high until smooth and creamy (about 30 seconds). Gradually add the confectioners' sugar adding enough to make a filling that can be rolled into a ball without excess stickiness but is still soft and creamy.

Step 3

Cover the bowl tightly with plastic wrap and place the buttercream mixture in the refrigerator to chill for at least 4 hours or up to 24 hours.

Step 4

Line a baking sheet with parchment paper. Remove chilled buttercream from the refrigerator (you may have to let it sit at room temperature for 30 minutes or so to soften). Using a small spoon or scoop, roll the buttercream into balls no larger than 3/4 inch in diameter. Place on lined sheet close together. If the mixture gets sticky while rolling, lightly coat your palms with confectioners' sugar. Place back in the refrigerator for 1 to 24 hours.

Step 5

Place some ground peanuts or peanut meal in a small bowl that is deep enough to roll the candy piece around in.

Step 6

Melt the coating chocolate in a double boiler or microwave. To microwave: Add some chocolate wafers to a microwave-safe measuring cup or bowl. Heat in 20-second increments, stirring each time, until chocolate is melted and smooth. Do not overheat or get any water/steam into the chocolate -- it will "seize" or burn and become unusable. Allow to cool slightly before dipping the buttercream centers. Reheat gently as needed. Melt more wafers as needed to coat all centers.

Step 7

Working one at a time, drop the buttercream balls into the melted chocolate, making sure they are completely covered.

Step 8

Using a fork, lift out the chocolate-covered center, tap the fork on the rim 3 or 4 times then scrape the bottom of the fork across the rim to remove excess chocolate, drop the ball into the ground peanuts or meal and roll it around to fully coat with nuts. (Using your fingers to toss, roll, and coax into a round ball shape works best.) Remove the coated peanut roll with a fork or your fingers and drop it onto a parchment lined baking sheet. Repeat with remaining buttercream centers. These set up fairly quickly after dipping. You can speed the process by refrigerating the dipped peanut rolls for 15 to 30 minutes.

Step 9

Due to dairy content, store candies in the refrigerator in an airtight container.