If you're looking for a nostalgic treat with rich, nutty flavors, you have to try this Martha Washington candy recipe. This classic confection is a delightful blend of creamy peanut butter and smooth chocolate, offering a perfect balance of sweetness and texture.
Whether you're making candy for a holiday gift or just want a homemade sweet treat, Martha Washington candy is simple to prepare and sure to impress. You'll enjoy every bite of this timeless favorite that’s easy to whip up in your own kitchen.
Why You'll Love This Recipe
- Classic, nostalgic candy with rich peanut butter and chocolate flavors
- Simple ingredients you likely already have on hand
- No baking required—easy to make and perfect for beginners
- Great for gifting or sharing at parties and holidays
- Customizable with your favorite nuts or toppings
Ingredients
Gather these simple ingredients to create your own batch of Martha Washington candy. The recipe yields about 24 pieces, perfect for sharing or saving for special occasions.
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- 2 cups semisweet chocolate chips
- 1 tablespoon vegetable oil or light corn syrup (for chocolate melting)
- 1/2 cup chopped pecans or walnuts (optional, for garnish)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes (chilling and melting)
- Total Time: 25 minutes
- Servings: 24 pieces
- Calories: Approximately 120 per piece
How to Make MARTHA WASHINGTON CANDY – Recipe You Have to Try
- In a mixing bowl, beat together the softened butter and creamy peanut butter until smooth and well combined.
- Add vanilla extract and gradually mix in the sifted powdered sugar, stirring until the dough is thick and holds together.
- Line a 9x9 inch pan with parchment paper and press the peanut butter mixture evenly into the pan to form a firm layer.
- Place the pan in the refrigerator and chill for about 15 minutes until the peanut butter layer is set and firm to the touch.
- While chilling, melt the chocolate chips with the vegetable oil or corn syrup in a microwave-safe bowl in 30-second intervals, stirring between each until smooth and glossy.
- Remove the peanut butter layer from the fridge and pour the melted chocolate evenly over the top, spreading it gently with a spatula.
- Sprinkle chopped nuts over the chocolate layer if you like, pressing lightly so they stick.
- Return the pan to the fridge and chill for another 15-20 minutes until the chocolate is fully set.
- Once firm, remove from the pan using the parchment paper and cut into 24 small squares or rectangles to serve.
Tips for the Best Results
- Use creamy peanut butter for the smoothest texture; chunky can be used for added crunch.
- Sift your powdered sugar to avoid lumps in the peanut butter mixture.
- Chill the peanut butter layer well before adding chocolate to prevent mixing.
- Use a high-quality semisweet chocolate for richer flavor and better texture.
- Store the candy in a cool place to keep the chocolate from melting or becoming sticky.
Storage and Reheating
Store your Martha Washington candy in an airtight container in the refrigerator for up to two weeks. This keeps the chocolate firm and the peanut butter fresh. If you'd like to store it longer, wrap individual pieces in wax paper and freeze for up to three months.
To enjoy after freezing, thaw the candy in the refrigerator for a few hours before serving. Avoid reheating as it can cause the chocolate to lose its texture and the peanut butter filling to soften too much.
Frequently Asked Questions
Can I use natural peanut butter for Martha Washington candy?
Yes, you can use natural peanut butter, but be aware it may change the texture slightly since natural peanut butter tends to be thinner and oilier. If using natural, you might need to chill the mixture longer to set properly.
Is it necessary to use powdered sugar instead of granulated sugar?
Powdered sugar is preferred because it blends smoothly without graininess, giving the candy a creamy texture. Granulated sugar would not dissolve well and could make the candy gritty.
Can I substitute the chocolate chips with dark chocolate or milk chocolate?
Absolutely! You can use dark chocolate for a richer, less sweet flavor or milk chocolate for a sweeter, creamier taste. Just melt it the same way and follow the recipe instructions.
How long does Martha Washington candy last at room temperature?
Due to the peanut butter and chocolate, it’s best to store this candy in the refrigerator. At room temperature, it may soften and become sticky within a day or two, especially in warm climates.
