Chocolate Peanut Butter Balls
Joe loves peanut butter too but candy sweet really is not so much for him. These he did like ALOT.
So what did I do to develop these?
Actually not much.
I already had a no cook peanut butter fudge from years ago. When I get in the mood I dip candy and cookie in melted chocolate.
For years I have made truffles so tempering and melting chocolate is a familiar task.
What I like best about this little gadget is it does not burn your chocolate. Will keep it warm while you are dipping. Has no water to cause your chocolate to seize up and you do not have to tend it like heating in the microwave.
I bought mine from Joann Fabrics on sale with a 20% off coupon and so it cost me around $18.00 so it was worth the price IMO. I look at everything in time saved because your time is not free dollar wise 😉
So back to these peanut butter balls.
Here is the picture process and the printable recipe will follow.
They are actually delicious, melt in your mouth and about a thousand times better than Reese’s peanut butter cups.
Enjoy and let me know if you like them too.
- 1 cup (250g) peanut butter**
- 2 sticks (1 cup or 230g) salted butter
- 1 tsp. good vanilla extract***
- 4 cups (460g) sifted powdered sugar
- 1/2 cup chopped roasted peanuts (optional)
- 1/4 cup baby chocolate chips (optional)
- 1 cup dark chocolate chips (for melted coating)****
- 1/4 cup finely chopped peanuts (optional for topping)
- In a large bowl place peanut butter and butter. Heat in microwave stirring as you go about every 30 seconds (mine were melted in 1 minute).
- When this mixture is smooth and completely melted add your vanilla and powdered sugar.
- Mix well. You will have a stiff dough like mixture. (it is already delicious … yummie)
- While still warm add your chopped peanuts, and baby chocolate chips if using them.
- I use a 2 1/2 Tbsp cookie scoop to measure uniform balls that I then (with my hands) roll into nice balls. This is quick I do not look for perfect balls here :)
- Set aside on a cookie sheet lined with parchment. Chill in freezer for an hour or so.
- Meanwhile melt chocolate chips (I use a Wilton Chocolate Warmer) … thin with a bit of coconut oil if chocolate is to thick for smooth dipping. Then dip each ball to coat it. Drop the coated balls back on your parchment. Top with finely chopped peanuts now if using them. Then freeze or refrigerate to firm up before serving.
- If by chance these last longer than a nano second you can store them in refrigerator until they are gone. I had some last 3 weeks since my very disciplined husband was on a diet and I could not eat them all myself.
- **I used peanut butter that I buy where they make it on the spot from Winco
- ***The vanilla extract is what I have made myself
- ****I use good chocolate not chocolate flavored coating. However chocolate coating is less apt to melt so readily in higher temperatures.