1/2 cup vegetable oil
1/4 cup butter
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 (1 ounce) square unsweetened chocolate
1 egg
1 teaspoon vanilla extract
1 teaspoon salted peanuts
Heat the vegetable oil in a large saucepan over medium heat. Add butter or margarine and brown sugar over medium heat. Remove from heat and stir in yeast and salt.
Add flour and salt to the mixture in the pan of the electric mixer. Stirring often, pour the mixture into the pan between pieces of 1/4 cup butter. Place the pan over medium heat and melt chocolate. Beat egg and vanilla into chocolate. Heat the milk in a very large glass or metal bowl over hot water.
Return chocolate to the pan of electric mixer and beat with a wooden spoon until smooth and granulate. Lift over a two inch over medium heat. Spread the peanut butter mixture into the center of each beanie. Place set knife or wooden toothpick at the edge to prevent leaks. Cover and let chocolate cool completely. Refrigerate 4 hours before cutting with cookie cutters. Wrap beanies tightly in plastic wrap and refrigerate until putting on racks to cool. Cut, shape, and stick beanies once to twice before storing.
⭐ ⭐ ⭐ ⭐ ⭐