Peanut Butter Balls (Print Version)
# Ingredients:
→ For the Peanut Butter Filling
01 -
1 cup creamy peanut butter
02 -
8 tbsp unsalted butter, at room temperature
03 -
2 cups powdered sugar
→ For the Chocolate Coating
04 -
2 cups dark chocolate melting wafers
05 -
¼ cup crushed peanuts for topping (optional)
# Instructions:
01 -
Put the softened butter and peanut butter in a large bowl. Use an electric mixer to beat them together until smooth and creamy. This should only take a minute or two.
02 -
Add the powdered sugar and mix until everything is well combined. The mixture should look like thick cookie dough. Stick the bowl in the fridge for an hour to firm up.
03 -
Take the mixture out of the fridge and roll it into 1-inch balls using your hands or a cookie scoop. Place them on a baking sheet and freeze for 1 to 2 hours until they're really firm.
04 -
Melt your chocolate wafers according to the package directions. Let it cool slightly so it's not super hot.
05 -
Use a fork to dip each frozen peanut butter ball into the melted chocolate, letting the excess drip off. Place them back on the baking sheet and sprinkle crushed peanuts on top if you like. You could also use a toothpick or spoon for dipping.
06 -
Let the chocolate harden completely before serving. You can speed this up by putting them back in the fridge for about 15 minutes.
# Notes:
01 -
Ghirardelli dark chocolate melting wafers work amazing for this and melt smoothly without needing any oil.
02 -
Make sure your butter is really soft before mixing or the filling won't come together right.
03 -
Freezing the balls before dipping is key. If they're not frozen solid, they'll fall apart in the warm chocolate.
04 -
These keep in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
05 -
A cookie scoop makes rolling the balls way easier and keeps them all the same size.
06 -
These taste like homemade Reese's peanut butter cups but even better.