Makes: 45-50
Prep Time: 15 min
Chill Time: 60 min
Ingredients
1 ½ cups creamy peanut butter
½ cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
3 ½ cups powdered sugar
Coating
1 (12oz) bag semi-sweet chocolate chips
2 tablespoons vegetable shortening or coconut oil
Instructions
Line baking sheets with parchment paper.
In a large bowl, beat peanut butter, butter and vanilla extract until creamy. Gradually add powdered sugar until well combined.
Shape into 1 inch balls and place on prepared baking sheet; Freeze for 1 hour.
In a microwave safe bowl, add chocolate chips and shortening. Heat for 1 minute, stir and continue heating for 10-15 seconds at a time, stirring after each heating and stop just before all chocolate is melted. Stir until completely melted
Remove 3-4 balls at a time from the freezer, leaving the others in the freezer until ready to dip. Using a toothpick, dip balls into melted chocolate, covering about ¾ of the ball. Shake off excess and place on prepared baking sheet. With your finger tip, smooth over the hole from the toothpick
Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks. Or freeze for up to 3 months.
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