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PB Max candy

Last post Jun 13, 2014 3:04 AM by Coolremac . 3 replies.


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  • PB Max candy
    Hello all! I used to love the PB Maxx candy made by the M&M/Mars company (?). Unfortunatly it is no longer made. Does anyone have a similar recipe?
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  • RE: PB Max candy
    I forgot all about that candy until you mentioned it...I LOVED that candy! Would love to find a similar recipe!

    Cyndicooks
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  • Re: PB Max candy

    Homemade PB Max Recipe

    Crunchy whole grain cookie (see below)

    Peanut butter (Creamy)

    Nestle milk chocolate chips



    For peanut butter filling



    3 cups or a 28 oz jar of peanut butter (creamy)

    3 teaspoons powdered sugar





    Crunchy Whole Grain Cookie Recipe



    2/3 cup butter or margarine, softened

    2/3 cup shortening

    1 cup sugar

    2 eggs

    2 teaspoons vanilla extract

    3 1/2 cups white whole wheat flour

    2 cups oats

    1 teaspoon baking soda





    Directions:



    In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a
    time, beating well after each addition. Beat in vanilla. Combine white wheat
    flour, oats. and baking soda; gradually add to creamed mixture. Place each
    cookie dough into a non-stick square muffin pan. Mold each cookie by pressing
    them inside the muffin pan square. Roll remaining dough out on flat surface on
    top of wax paper, (or in cookie sheet) using rolling pin. Bake at 375 degrees
    for 12-15 minutes or until golden brown. Remove both from oven and let them
    cool.



    After cooled, remove each cookie out of the square muffin pan.



    Take the other cookies from cookie sheet, cut them up and crush them into
    chunks. (this will be over the top of peanut butter.)



    Combine powdered sugar into peanut butter in bowl and stir until powdered sugar
    is no longer visible. Freeze or refrigerate for about 30 mins. (It's easier to
    work with.)



    After peanut butter mixture is firmed, spread peanut butter on top of each
    cookie.



    Take the cookies you crushed earlier and place them on top of peanut butter and
    cookie until there's no peanut butter showing.



    Freeze assembled cookies for about 30 minutes or until it's fully hardened.
    (Easier for dipping)



    Take the milk chocolate chips and melt them in the microwave for about 2
    minutes. And stir. (if there are still chunks left, microwave for another 30
    seconds and stir.

    Note: If the chocolate is too thick, you can add about 2 tablespoons of
    shortening to make it thinner.



    Take the cookies out of the freezer.



    Dip each cookie (one at a time) into melted chocolate using a fork or a spoon.
    Cover any cookie showing.



    Once cookie is completely covered, lift up cookie with a fork and shake off any
    excess back in the bowl,



    Once the excess chocolate is done dripping, place them into square silicone
    mold or wax paper.



    Refrigerate for about 30 mins.



    After all the chocolate has hardened, remove them silicone mold or wax paper
    and place them on a plate and serve.



    Makes about 24 (if you have enough peanut butter). You will have plenty of
    cookie dough and crumbs leftover to make more.

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  • Re: PB Max candy
    That's an outdated recipe from 2 years ago. Here's my updated recipe which is even better! Homemade PB Max Recipe Things you'll need: Crunchy whole grain cookie recipe (see below) Creamy Peanut Butter *6 bars Dove milk chocolate (For coating) 1 non-stick square muffin pan Wax Paper or parchment paper 1 cookie sheet *Note: Dove milk chocolate is made by Mars (The same company that use to make PB Max). If you can't find dove milk chocolate, you can use milk chocolate chips. Peanut butter filling: 2 cups of peanut butter (creamy) 2 teaspoons powdered sugar Crunchy Whole Grain Cookie Recipe: 2/3 cup butter or margarine, softened 2/3 cup shortening 1 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 3 1/2 cups white whole wheat flour 1/2 teaspoon salt 2 cups oats 1 teaspoon baking soda Directions: Combine powdered sugar into peanut butter in bowl and stir until powdered sugar is no longer visible. Freeze or refrigerate for about 30 mins. (It's easier to work with.) In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine white wheat flour, salt, oats, and baking soda; gradually add to creamed mixture. Place each cookie dough into a non-stick square muffin pan. Mold each cookie by pressing them inside each square in the square muffin pan with your thumb. Using a fork, poke the cookie dough so that it won't puff up when you bake them. Set aside. Using a cookie sheet, roll the raw dough with your fingers or crumble the raw cookie dough until it covers most of the cookie sheet. DO NOT preheat your oven. If you do, it will cook too quickly and burn. Bake both at 375 degrees for 10-15 minutes or until golden brown. Checking occasionally. Remove both from oven and let them cool. After cooled, remove each cookie out of the square muffin pan. Take the cookie pellets (if they are stuck together), break them apart and put them in a bowl when they're done cooling off. Set aside. Melt the milk chocolate in the microwave for about 2 minutes. And stirring it 30 seconds at a time. Turn cookie upside down, and with a spoon, spread the melted chocolate on the flat and sides of the cookie and place them on bottom side up on a cookie sheet covered with wax or parchment paper. Put them in freezer for about 10-15 minutes or until chocolate has set. After peanut butter mixture is firmed, spread peanut butter on top of each cookie. Take the cookie pellets and place them on top of peanut butter covered cookie until it covers most of the peanut butter. Freeze assembled cookies for about 30 minutes or until it's fully hardened (Easier for dipping). Once hardened, remove the cookies from of the freezer. Take a fork and place the cookie on top of it. Using a spoon, coat the top and sides of the cookie with the melted chocolate. Cover any cookie showing, shaking off any excess back in the bowl. Once the excess chocolate is done dripping, place them onto wax or parchment paper. Refrigerate or freeze for about 30 mins. After all the chocolate has hardened, remove them from wax or parchment paper and place them on a plate and serve. Makes about 24 (if you have enough peanut butter). You will have plenty of cookie dough and crumbs leftover to make more. You can choose to refrigerate them if you want. (My opinion, It's best served with a glass of milk.) Enjoy!
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