---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Mexican
       Yield: 12 Candies
       4 c  Unsalted roasted peanuts
       1 c  Sugar
       6 oz Semisweet or bittersweet
       Grind peanuts fine in food processor. Add sugar and process into a
   compact paste. Divide into 12 equal pieces. In a 2 1/2-inch diameter
   ramekin, mold each piece into thick disk. Remove disks from mold carefully.
       Melt chocolate in double boiler and keep warm. Spoon 1 generous
   tablespoon melted chocolate onto wax paper. Carefully place 1 peanut disk
   on top and move around to cover entire bottom of disk with chocolate. Then
   enrobe top and sides with chocolate. Repeat the process to enrobe remaining
   disks. Place candies, still on wax paper, in refrigerator, until ready to
       Each serving contains about: 424 calories; 3 mg sodium; trace
   cholesterol; 28 grams fat; 36 grams carbohydrates; 13 grams protein; 2.48
   grams fiber.
       Presented by: Charles Perry, L.A. Times article, “Peanut Butter: A
   Stirring Tale”, 3/10/94, page H9.
       “This very rich Mexican candy is something like a giant peanut butter
   cup made with dark chocolate and slightly grainy, freshly ground peanuts.
   As the name indicates, it is a Mexican adaptation of marzipan, substituting
   peanuts for ground almonds.” Contributed by: Larry Lattropp