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Title: Chocolate Covered Peanut Patties (Mazapan)
Categories: Candies, Mexican
Yield: 12 Candies

4 c Unsalted roasted peanuts
1 c Sugar
6 oz Chocolate;
- semisweet or bittersweet

This very rich Mexican candy is something like a giant peanut
butter cup made with dark chocolate and slightly grainy, freshly
ground peanuts. As the name indicates, it is a Mexican adaptation
of marzipan, substituting peanuts for ground almonds.

Grind peanuts fine in food processor. Add sugar and process into a
compact paste. Divide into 12 equal pieces. In a 2-1/2" diameter
ramekin, mold each piece into thick disk. Remove disks from mold
carefully.

Melt chocolate in double boiler and keep warm. Spoon a generous
1 tb melted chocolate onto wax paper. Carefully place 1 peanut disk
on top and move around to cover entire bottom of disk with
chocolate. Then enrobe top and sides with chocolate. Repeat the
process to enrobe remaining disks. Place candies, still on wax
paper, in refrigerator, until ready to serve.

Per serving: 424 calories, 3 mg sodium, trace cholesterol,
28 g fat, 36 g carbs, 13 g protein, 2.48 g fiber

Recipe by Charles Perry

Recipe FROM: L.A. Times, Mar 10, 1994

Posted by: Larry Lattropp

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