A Kid Could Make It Spicy Chocolate Candy – a delicious recipe with chocolate chips, peanut butter, butter, five spice powder, chili powder, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put coconut in a nine inch pie pan (or an 8 by 10 square pan would work too) and toast it (add cashews if they also need to be roasted) in a 350 oven for about 10 minutes, but check it a few times as coconut may vary in its toasting speed. Keep the coconut spread out in the pan and let it cool. Spread cashews in with the coconut if they weren't roasted with the coconut and add optional diced candied ginger or dried fruit.
2
Put all the other ingredients in a microwave proof bowl. Microwave on high/normal for 45 seconds. Stir. If the chocolate is lumpy stick it back in the microwave for another 45 seconds and stir again. Continue till the mix is smooth and pourable.
3
Pour in cooled pan over coconut and cashews (the pan needs to be cooled or it might scorch the chocolate). Stick in fridge to set. The candy can be cut into pieces after its set, if it is too hard leave it out for a bit to soften. It can also be poured over ice cream while not set or eaten with a spoon if you are impatient.
803
kcal
Calories
55
g
Fat
65
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups dark chocolate chips, 3/4 cup peanut butter (crunchy or smooth, unsalted), 2 tablespoons butter (salted or unsalted), 1/2 teaspoon five spice powder, and more.
Yes, A Kid Could Make It Spicy Chocolate Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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