- 1 1/2 pounds (about 6 cups) powdered sugar
- 1/2 pound butter, at room temperature
- 2 cups creamy peanut butter
- 1 bag semisweet, milk or dark chocolate chips
In a stand mixer, combine the powdered sugar, butter, peanut butter and a pinch of salt and mix until smooth. Using a small scoop, scoop the dough into half-inch round balls , about the size of a buckeye. Roll them in your hands to make them completely smooth and place onto a wax paper-lined tray. Refrigerate for one hour or until firm.
To dip, place a couple of inches of water into a saucepan and place a glass or metal bowl over top to make a double boiler. Turn the heat on medium and place the chocolate chips into the bowl. Stir the chocolate chips as they slowly melt.
Stick a toothpick into a peanut butter ball, dip the ball into the chocolate and coat 3/4 of the way up. Shake off any extra chocolate and place chocolate-coated balls on a wax paper-lined sheet tray to let the chocolate harden.
Once the chocolate has hardened, pinch the hole made by the toothpick to make them smooth again.
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