Ingredients

The following ingredients have 25 Servings
  • 1 cup (258 g) creamy no-stir style peanut butter
  • 6 tablespoons unsalted butter, (at room temperature, cut into pieces)
  • ½ teaspoon vanilla extract
  • 2 ¼ cups (203 g) sifted confectioners’ sugar
  • 8- ounces (225 g) semisweet or bittersweet chocolate, (finely chopped)

Instruction

  • Line a rimmed baking sheet pan with parchment paper; set aside. Make room in the freezer to hold the pan.
  • In a large bowl beat the peanut butter, butter and vanilla with an electric mixer until smooth and very well combined. Slowly beat in the confectioners’ sugar until smooth. Roll into 1-inch (2.5 cm) balls and place on prepared pan. Freezer for about 30 minutes, or until firm. They should hold their round shape when handled.
  • Melt chocolate in top of double boiler or microwave; stir until smooth and place in a bowl that allows some depth to the chocolate. Insert a toothpick about halfway into a peanut butterball and dip it about halfway into the melted chocolate. (Use images to guide you). Lift up and allow excess chocolate to drip back into the bowl. Place dipped ball back on the parchment-lined sheet pan. Repeat with all of the peanut butter balls. Refrigerate to harden chocolate, then moisten a finger and use it to smooth out toothpick holes. Keep refrigerated in single layers in an airtight container until serving, up to 4 days. You can serve them cold or at room temperature.