Source: Presented by Charles Perry, L.A. Times article, "Peanut Butter: A Stirring Tale," 3/10/94

"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."

4 cups unsalted roasted peanuts
1 cup granulated sugar
6 ounces semisweet or bittersweet chocolate

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 a 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 serve.

Each serving contains about: 424 calories; 3 mg sodium; trace cholesterol; 28 grams fat; 36 grams carbohydrates; 13 grams protein; 2.48 grams fiber