Ingredients
3/4 C crushed cornflakes
8oz creamy peanut butter (1 Cup)
1 TBL dried milk
2 tsp unsweetened cocoa powder
2 TBL softened butter
8oz candy corn (about 1 1/3 C)
1 TBL water
Melting Chocolate (I used milk, but dark or milk would be good too!)
Directions
1. Spread your crushed cornflakes out on some parchment paper, set aside.
2. Mix together peanut butter, dried milk, cocoa powder, and butter in a bowl, and set aside.
3. On the stove, melt your candy corn with a little bit of water over medium heat, until completely melted.
4. Add it to your peanut butter mixture and then pour over the crushed cornflakes.
5. Combine mixture and cornflakes carefully (you don't want to crush the cornflakes too much), I've found that folding them using the parchment paper until they are incorporated works well (watch the video on Instagram linked above to see me do it!)
6. Scoop your mixture into the small mold of your Cake Puck set (mini or regular size!), and scrape excess off the top so it's flat.
7. Put your mold in the fridge to chill! (It's really fast)
Dipping Instructions
1. Melt your chocolate for 1 minute. Add a tsp of Crisco or coconut oil to thin if needed. Continue to microwave in increments of 20 seconds (mixing each time) until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons (less if you’re using the mini cake puck mold set) with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center, add chocolate and then scrape away excess.
5. Tap the mold tray on the counter to allow air bubbles to rise to the top, removing them from the sides of your cake pucks.
6. Repeat these steps until all cavities are filled. Start out pouring chocolate for one at a time, once you are comfortable begin pouring 2-3 at a time. Take care not to pour too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually, it takes about 15 minutes on the counter depending on how warm your house is, but you can stick them in the fridge if you're in a hurry!
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. If you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks! Check out my other posted videos for decorating ideas / tricks!!
Tips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts they are thinned with a little shortening or coconut oil.