This weeks recipe is: Creamy Peanut Butter Balls Dipped in Chocolate.
I’d previously seen something like this on Pinterest (couldn’t remember the name of the post lol) but later couldn’t find it so I altered on of the recipes I had in a very old recipe book I received from my mother; and decided my granddaughter and I would give it a whirl.
The recipe I have calls for nuts or rice crisps to be added but my granddaughter doesn’t like nuts so we opted to forgo them for this recipe.
Ingredients:
Filling:
2 cups of creamy peanut butter.
¾ cup soft unsalted butter.
2 ¾ – 3 ½ cups powdered sugar.
1 and ½ tsp vanilla extract.
Chocolate Coating:
10 oz milk chocolate (we used a bag of milk chocolate chips)
2 ½ tbsp vegetable shortening (we used Crisco butter flavored shortening)
I placed my softened butter and peanut butter in my stand mixer and turned it on a low setting allowing the mixture to become blended and smooth. Now add in your vanilla extract and give it another swirl with the mixer. Next I added in my powdered sugar, one cup at a time until I had a nice consistency which would form a ball and hold its shape; you don’t want it too soft or too dry. I test mine by forming a small ball and then placing a toothpick in the dough, now try to pick it up. If it stays firmly on the toothpick you’re good to go.
While your mixture is whipping cover 2 baking sheets with parchment paper or wax paper.
Once the filling is ready shape your filling into bite size balls. Now, when I say bite size I’m more or less saying something pretty small. Simply because I have several grandchildren and I would prefer they didn’t get chocolate all over they’re clothing. Therefore shape yours accordingly.
Now place your pans in the refrigerator or freezer until your dough is throughly chilled aka firm.
Just before you pull your chilled dough from the refrigerator melt your chocolate and vegetable shortening in a microwave safe bowl. Remember, while you’re dipping your peanut butter balls that, if at any time the chocolate starts to thicken; simply place back in the microwave and heat until the proper consistency, being careful not to overheat or burn the chocolate.
Insert a toothpick into the top of each peanut butter ball and then quickly dip each into the chocolate mixture, once dipped returning them back to the wax paper. This step went rather quickly with both of us working at the same time. Once you’ve dipped each peanut butter ball, place the pans in the refrigerator until the chocolate sets.
Store in the refrigerator in a covered container. I actually made a double batch, so I have some in the freezer for future use. I simply pull a few out and place in the candy dish as needed.
I made up holiday candy boxes with the peanut butter chocolate balls along with my chocolate and white chocolate fudge.
Thank You for Sharing!
Enter our latest Giveaway(s) & sign up for our daily . You wouldn't want to miss our next big review or giveaway!
*Note facts and pictures may/may not be taken from the above mentioned site(s) or supplied by myself. Affiliate links my be included in this post.*
