Prep Time: 20 minutes | Cook Time:
- 1 1/2 cups smooth peanut butter
- 8 tbs butter, room temperature
- 1/2 tsp vanilla extract
- 2 1/2 cups sifted powdered sugar (May need 1/2 to 1 cup more to get the right texture)
- 12 oz semisweet chocolate chips (Can substitute for chocolate bark)
- 1 tsp vegetable shortening
In a large mixing bowl, combine the peanut butter, butter, vanilla extract, and powdered sugar. Blend until the mixture is a thick, dry dough. If it's not firming up, add more powdered sugar, a little at a time.
Shape the peanut butter into 1 inch rounds, then transfer to a baking sheet lined with parchment paper.
Place a toothpick in each peanut butter ball, the refrigerate until firm, at least 20 minutes.
Meanwhile, melt the chocolate with the vegetable shortening. We recommend either a double boiler or a slow cooker (15-30 minutes on high, keeping any eye on it or 1 hour on low).
Working with a few at a time to ensure they stay cool, dip the peanut butter balls in the chocolate one at a time, leaving a little bit of peanut butter visible at the top. Return to the baking sheet, remove toothpick, and let set at room temperature.
They're delicious served room temperature, or chilled. Store in an airtight container in the refrigerator for 5 days to 1 week.
A family friend's version calls for graham cracker crumbs mixed with the powdered sugar for the peanut butter. Try it if you're looking to cut down on the powdered sugar!