Peanut Butter Balls
Servings 36 servings
Ingredients
- 2 cups creamy peanut butter
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 3 cups milk chocolate melting wafers OR semi sweet chocolate wafers (i.e. Ghiradelli)
- 2 Tbsp vegetable shortening
Instructions
- Line a large baking sheet with wax paper. Set aside.
- To Make the Peanut Butter Balls: In a medium size mixing bowl use an electric mixer to beat together peanut butter, softened butter and vanilla extract on medium high speed. Lower the speed of the mixer, gradually adding powdered sugar. Beat until fully combined.
- Divide mixture using a small meatball size scoop forming into 1 inch balls. Place on pan and refrigerate for 1 hour.
- To Make the Chocolate Coating: Melt together chocolate and shortening in a double boiler stirring until completely smooth. (You can also melt in a microwave safe bowl using the melt function.)
- Use a candy fork or a toothpick to dip each peanut butter ball into the melted chocolate. Place back onto the pan. Drizzle tops with any leftover chocolate.
- Chill for 1-2 hours or until set and chocolate is dry.
- Store in an airtight container separate layers with wax paper, if stacking.
- Will keep for up to 5 days or freeze for up to 2 months.
Notes
- You can use a candy coating i.e. Candiquik or Almond Bark for the coating. When doing so, omit the vegetable shortening or paraffin and melt the bark per the package instructions.