Ingredients
Scale
- 2 cups creamy peanut butter
- 1/2 cup softened butter
- 3.5 to 4 cups powdered sugar
- 1.5 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon butter or coconut oil for chocolate
Instructions
- In a large bowl, combine peanut butter and softened butter. Using an electric mixer, beat until smooth and well combined.
- Gradually add powdered sugar and vanilla extract to the mixture. Beat on low speed until the mixture is creamy and smooth. If too sticky, add more powdered sugar as needed.
- Roll the peanut butter mixture into 1-inch balls using your hands. Place on a baking sheet lined with parchment paper.
- Insert a toothpick into each ball and freeze for 2 hours until firm.
- Melt the chocolate chips with 1 tablespoon butter or coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each peanut butter ball into the melted chocolate, coating all but the top, then place back on the parchment paper.
- Allow chocolate to set at room temperature or refrigerate until firm.
Notes
Use regular creamy peanut butter like Jif or Peter Pan, not natural peanut butter, for best results. These candies make excellent holiday gifts and can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Method: Dessert/Candy
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 12
- Sodium: 75
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 3
- Cholesterol: 5