Ingredients:

  • 1 cup (227g) creamy peanut butter (not natural, stabilized is best)
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1.25ml) salt
  • 12 ounces (340g) semi-sweet chocolate chips
  • 1 tablespoon (15ml) vegetable shortening (optional, for smoother dipping)

Instructions:

  1. In a large mixing bowl, cream together the peanut butter and softened butter until smooth.
  2. Gradually add the sifted powdered sugar and salt to the peanut butter mixture, mixing on low speed until combined. Stir in the vanilla extract.
  3. Roll the peanut butter mixture into 1-inch balls. Place them on the prepared cookie sheet.
  4. Place the cookie sheet in the refrigerator and chill for at least 30 minutes to firm up.
  5. Melt the chocolate chips in a double boiler or microwave (in 30-second intervals, stirring in between) until smooth. Stir in the vegetable shortening (if using) for a smoother consistency.
  6. Dip each chilled peanut butter ball into the melted chocolate, ensuring it is fully coated. Use a fork or dipping tool to remove the ball and let the excess chocolate drip off.
  7. Sprinkle with chopped peanuts, sea salt, or sprinkles while the chocolate is still wet (optional).
  8. Place the dipped balls back on the parchment-lined cookie sheet and refrigerate until the chocolate is set. This usually takes about 15-20 minutes.
  9. Serve chilled and enjoy!