Chocolate covered peanut butter balls

Chocolate Covered Peanut Butter Balls Recipe

Ingredients:

For the peanut butter filling:

• 1 cup creamy peanut butter (you can also use natural, just stir well)

• 1/2 cup unsalted butter, softened (room temperature)

• 2 cups powdered sugar (confectioners’ sugar), sifted for smoothness

• 1 teaspoon vanilla extract (optional, but adds great flavor)

• A pinch of salt (if using unsalted peanut butter)

For the chocolate coating:

• 12 oz (about 2 cups) semisweet or bittersweet chocolate chips (or chopped chocolate)

• 1 tablespoon shortening or coconut oil (optional, helps chocolate set shiny and smooth)

Instructions:

1. Prepare the peanut butter filling:

   • In a large bowl, beat the softened butter and peanut butter together until smooth and creamy.

   • Add the vanilla extract and a pinch of salt, mix well.

   • Gradually add the powdered sugar, mixing until fully combined. The dough should be thick and hold together but still soft enough to roll.

2. Form the peanut butter balls:

   • Line a baking sheet with parchment paper or wax paper.

   • Scoop out about a tablespoon of the peanut butter mixture and roll it between your palms into smooth balls.

   • Place the balls on the lined baking sheet.

   • Once all balls are formed, chill them in the refrigerator for at least 30 minutes to firm up.

3. Prepare the chocolate coating:

   • In a microwave-safe bowl, melt the chocolate chips and shortening (if using) in 20-30 second intervals, stirring between each until smooth. Alternatively, use a double boiler on the stove.

   • Make sure the chocolate is fully melted and smooth but not overheated.

4. Dip the peanut butter balls:

   • Using a fork or a toothpick, dip each peanut butter ball into the melted chocolate, coating it almost completely.

   • Lift it out, allowing excess chocolate to drip off.

   • Place the coated ball back on the parchment paper.

   • If you want the classic “buckeye” look, leave a small spot of peanut butter visible on top by not covering it completely in chocolate.

5. Set and store:

   • Chill the chocolate-covered balls in the fridge for at least 1 hour until the chocolate hardens.

   • Store the peanut butter balls in an airtight container in the refrigerator. They keep well for up to 1 week.

Tips:

• If the peanut butter mixture is too soft, add a bit more powdered sugar until you get the right consistency.

• For extra texture, you can stir in crushed peanuts or mini chocolate chips into the peanut butter mixture.

• If you prefer a darker chocolate taste, use bittersweet chocolate or even add a pinch of espresso powder to the chocolate melt.

Would you like me to suggest any variations or substitutions? Or maybe ideas for presentation?