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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.