These happened by mistake.
If you follow me on instagram or twitter you know that it is snowing like crazy up here in my little mountain town (seriously, it looks like Whooville around here!), and that we have a huge tree in the middle of our kitchen, and that I was having a rough day in the kitchen on Sunday.
I had not one, but two batches of cupcakes explode in the oven! Yes, I do mean explode! Like full on cupcake batter everywhere in the oven! The top, bottom, sides and racks. Lets just say is took me a long while to get the oven clean again. And honestly, it is still not all that clean. I am pretty sure there is still cupcake batter (err more like ashes by now) on the bottom of the oven.
I honestly do not know what went wrong. I was trying to experiment with my usual chocolate cupcake recipe. The recipe that I use as a base for almost all of my cupcakes! What I was doing was simple, It should have worked. Really, it should have worked! I still do not get it! It was just not my day for baking.
So, after the second failed batch I threw in the towel and turned off the oven.
It turns out turning off the oven was one of my best ideas yet! I totally switched gears and flavors and created a ball of deliciousness. Finally, success! As the Grinch would say “brilliant!” I do not even think I really knew what I was planing on doing. I just grabbed three very simple ingredients, mixed them together, covered them in chocolate and then did a fancy looking carmel drizzle, called em candies and called it a day!
Gooey, chewy, coconutty, chocolatety deliciousness!
Peanut Butter Coconut Candies
- 1 bags shredded sweetened coconut 14oz
- 1 can sweetened condensed milk 14oz
- 3/4 cup creamy peanut butter
- 1 teaspoon sea salt or kasher salt
- 4-6 cups chocolate chips melted
- 1/2 cup melted carmel's peanut butter chips or chocolate chips
In a microwave safe bowl microwave the peanut for 30 seconds to a minute. This is to make the peanut butter more easily mixable.
Mix the peanut butter with the sweetened condensed milk and salt. Add the coconut.
Mix until the mixture is throughly combined throughout This is easier with a mixer, but can be done by hand.
Roll the dough into 1 inch balls and place on 2 waxed lined baking sheet. Place in the freezer for 10 to 15 minutes.
Melt chocolate chips in a double boiled or microwave. Dip the balls in the chocolate so they are completely covered and place back on the wax lined baking sheets.
Refrigerate until ready to serve – at least 15 minutes.
If desired drizzle with melted carmel, peanut butter chips or chocolate chips.
Um can I just say, these are way better than cupcakes. Way better!