Peanut Butter Balls
User Reviews
4.8
Peanut Butter Balls
Description
The recipe combines creamy peanut butter with softened unsalted butter and vanilla extract, beaten until smooth. Powdered sugar is gradually added to create a thick, workable dough. The mixture is shaped into roughly one-inch balls placed on a lined baking sheet and frozen for one hour, firming them up for dipping.
Chocolate chips and vegetable shortening are melted gently in the microwave and stirred just until smooth. Frozen peanut butter balls are dipped into the melted chocolate in small batches, coated thoroughly, then set on the baking sheet to chill in the refrigerator, allowing the chocolate to harden and form a crisp shell. This process produces a confection with a smooth, creamy center contrasted by a firm chocolate layer.
These peanut butter balls can be stored at room temperature for a couple of days, refrigerated up to two weeks, or frozen for longer storage, making them convenient for gift-giving or snacking. Using a cookie scoop ensures uniformly sized balls for consistent dipping and presentation.
Ingredients
Peanut Butter Balls
- 1 ½ cups peanut butter creamy
- ½ cup butter 1 stick) softened, unsalted
- ½ teaspoon vanilla extract
- 3 ½ cups powdered sugar
Chocolate Coating
- 2 cup chocolate chips semi-sweet
- 2 tablespoons vegetable shortening or coconut oil
Instructions
- Line your baking sheets with parchment paper or a silicone baking mat.
- Beat peanut butter, butter, and vanilla extract in a mixing bowl until creamy.
- Gradually add the powdered sugar until everything is well combined.
- Shape the creamy mixture into 1-inch balls and place them on the prepared cookie sheet.
- Freeze the balls for 1 hour.
- In a microwave safe bowl, add chocolate chips and shortening.
- Heat for 1 minute, stir and continue heating for 10-15 seconds at a time, stirring after each heating. Stop just before all the chocolate is melted. Stir until the chocolate is completely melted.
- Remove 3-4 balls at a time from the freezer, leaving the others in the freezer until ready to dip.
- Dip the balls into the melted chocolate using two forks or a dipping fork. Shake off excess chocolate and place the coated balls on the baking sheet.
- Place the coated balls in the refrigerator to set for at least 30 minutes.
- Add melted chocolate to a zipper plastic bag or plastic squeeze bottle and drizzle chocolate over the ball to create the swirl on top of the peanut butter ball.
Notes
- Using a cookie scoop or tablespoon helps form even, round peanut butter balls for consistent size.
- Freezing the peanut butter balls before dipping the chocolate prevents them from falling apart and helps the chocolate coat more evenly.
- Melt chocolate chips with shortening in a microwave or double boiler for a smooth coating.
- Store finished peanut butter balls at room temperature for up to 2 days, refrigerate up to 2 weeks, or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 146kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 1mg | 0% |
| Sodium | 48mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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