Ok, they are in the garage to cool (it's 33* here now).
Slight modification to the original recipe. Instead of 10 ounces of milk and white, I found the Nestle milk and white chocolate come in 11.5 ounce bags of chips at my local Kroger. And the peanut butter came in 18 ounce jars instead of 16 ounce (see where I'm going with this....)
So, logical thing to do was just dump the two bags of chips and the entire jar of peanut butter in and there you have it....
Will have a taste test soon!
(The other option was the bars of candy making chocolate which seems to be a harder chocolate product, figured I'd try the milk chocolate chips first). Plus the Nestle chips were on sale and I had coupons for another $.50 off (got them for $1.50 per bag which was about 1/2 the normal price for Nestle toll house products).
Taste is great! However they are not as hard set like I expected. I suspect the milk chocolate chips is the reason. The whole thing melted in a single 2 minute session in the microwave (that was my first clue). But the taste is just plain wonderful. They melt oh so delicately in your mouth (now I sound like a commercial)....
I may have to try the hard candy chocolate. I think it's closer to the melting rounds in Bear's original post. I had a bag of Girhidelli dark melting chocolate rounds but the wife and kids used it all making "crack" earlier this week (it's actually cracker toffee, but it is addictive as hell so we just call it "crack"). Sam's was sold out when I went to buy more. Perhaps a mix of the chocolate candy coating and milk might be the perfect blend of hardness and that milk chocolate flavor.
Edited by dward51 - 12/24/13 at 6:31pm