Tuesday, March 6, 2012

Peanut Butter Balls

I found this recipe over at Joy of Baking.com.  I have had these before and we all loved them, so I went searching for a recipe.  MMMmmm...chocolate and peanut butter.

Peanut Butter Balls

2 cups  creamy peanut butter
1/4 cup unsalted butter, room temperature
1/4 teaspoon salt (optional)
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups confectioners (powdered or icing) sugar

Chocolate Coating:
9 ounces semi sweet chocolate, coarsely chopped
1 tablespoon shortening

Line two baking sheets with parchment or wax paper. 

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary).

Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (I find this makes it easier to dip them in the melted chocolate).

Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. If desired, sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. They can also be frozen. To serve: place in small fluted candy cups.

Makes about 60 pieces, depending on size. Preparation time 30 minutes.
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  1. Do the balls come out as a creamy smooth glob of peanut butter or is it more on the drier side? Growing up, I had an elderly friend who made peanut butter balls at Christmas and they were the absolute best. Nice hard milk chocolate shell with a silky smooth ball inside. All the recipes I have found and tried though have a dry texture :-(

  2. Teresa, I think it depends on how much powdered sugar you add. I added the lower end of powdered sugar and thought they had a creamy texture. You do have to move fast when you use less sugar, because they get sticky fast when you take them out of the freezer to dip in the chocolate.


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