There are tons of variations on this recipe out there...some include graham cracker crumbs, some have more butter, or more peanut butter, or more sugar, etc etc. I can't say for certain that this is the best one....because I just didn't have the time or room in my pants to try them all, but this one is good enough that I don't feel compelled to try another one.
Note: The original said to stick a toothpick in each ball before chilling....but I thought that was wasteful of toothpicks and found that it worked just fine to just re-use the same toothpick for dipping.....as long as the peanut butter balls weren't too large and heavy.
Recipe: (adapted from Allrecipes.com)
1-1/2 c. creamy peanut butter
1/2 c. butter, softened
1 t. vanilla extract
3 c. powdered sugar
1-1/2 c. semi-sweet chocolate chips
2 T. shortening
Directions:
In a large bowl, combine peanut butter, butter, vanilla, and powdered sugar until completely incorporated. If mixture is too stiff, add a little more peanut butter. If it's too sticky, add a little more powdered sugar. You want it a nice consistency that you can easily roll balls of it without it being all stuck on your hands.
Roll balls of desired size and place on a cookie sheet covered with wax paper. If desired, insert a toothpick into each ball. (See note above). Chill in the refrigerator or freezer for at least an hour.
Melt the chocolate chips and shortening in a glass bowl in the microwave (or use a double boiler) just until melted and you can stir it smooth.
Dip each ball into the chocolate, not covering all the way. Place on the wax paper and remove the toothpick. There will be a hole....no worries! Continue until all the balls are dipped.
You can go back with your clean fingers and carefully smooth over the holes.....it won't be "perfect", but it will look much better, and believe me, once people taste these, they won't care what it looks like!
Chill the balls until the chocolate is set. Store in the refrigerator.
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