How to make Chocolate and Peanut Butter Potato Candy

This is my variation of my Grandma Gladys Fitcher's Potato Candy Recipe.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• A small peeled, boiled, and cooled white potato
• Powdered Sugar
• Cocoa
• Smooth Peanut Butter
• Fork
• Bowl
• Wax Paper
• Rolling Pin
• Small head spatula or table knife

1. Place the potato in the bowl.

2. Mash the potato with the fork, add some powdered sugar and begin mixing. The mixture will become watery.

3. Add to the mixture 2 tablespoons of cocoa (more or less to taste)and stir until the cocoa is incorporated into the mixture.

4. Continue mixing and stirring the powdered sugar, a little at a time, into the bowl until you have a ball dough-like in consistency. Wrap in wax paper and refrigerate to improve handling (about an hour).

5. Lay out a new layer of wax paper and powder it with the sugar. Place the dough on the wax paper and put a fresh sheet of wax paper on the ball.

6. Use the rolling pin to roll out the dough until it is very thin, a little less 1/8 inch thick or so. Remove the top layer of wax paper.

7. With the spatula or knife spread on the peanut butter. It can be a thin layer but completely cover the dough.

8. With a knife to help, roll the dough into a tight log. Wrap in wax paper and refrigerate at least one hour but serve the day you make it.

9. Remove from refrigerator and wax paper, cut into 1/4 inch pieces and serve. Enjoy!

Tips & Warnings

• If the dough ball is too thick add a very small amount of milk, in drops, to make the dough more manageable
• If the dough is very sticky 5 to 10 minutes of refrigeration before rolling into a log