Old Fashioned Peanut Butter Balls
These old fashioned peanut butter balls are creamy and delicious. They are quick to whip up and make a nice food gift, too!
Servings 30 , approximately
Equipment
- large mixing bowl (microwave-safe)
- parchment paper
- hand mixer
- baking sheet
- cookie scoop (optional)
- dipping tool (optional)
Ingredients
- 1 cup (250g) creamy peanut butter
- 1 - 1 ¼ cup (130-160g) powdered sugar
- 3 tablespoons (45g) unsalted butter
- ½ tablespoon light vegetable oil
- 4.4 oz (125g) semisweet chocolate, chopped
Instructions
- Line a baking sheet with parchment paper. Set it aside.
- In a microwave-safe bowl, add the peanut butter and the butter.
- Cover the bowl with plastic wrap and pierce a few holes on top using a knife to release any steam.
- Microwave on high for 30 seconds. Take it out of the microwave, remove the plastic wrap, and stir the mixture well.
- Gradually sift the powdered sugar over the peanut butter mixture. Use a hand mixer to combine everything well. It should resemble stiff dough so that you're able to hold a piece in your hand. If not, add more sugar.
- Form balls, about an inch in size (2.5 cm). I like using a cookie scoop so they're all the same size.
- Place the balls on the prepared baking sheet and then in the freezer for 30 minutes.
- Melt the chocolate and vegetable oil together over a bowl of just simmering water or in the microwave in 30 second increments, stirring well in between each increment.
- Use a dipping tool or a fork to dip the balls in the melted chocolate, one at a time. Then place them on parchment lined baking sheet. Add any toppings before the chocolate sets.
- Let the chocolate set for at least half an hour.
- Enjoy!
Notes
TIPS FOR SUCCESS
- Freezing the balls for at least half an hour makes it a lot easier to dip in the melted chocolate. It also helps the chocolate set faster.
- If the chocolate thickens after a while, you can easily reheat for a few seconds it in the microwave or over a double boiler.
- When you dip the balls in chocolate, try to tap off as much excess chocolate as possible to get a more consistent, uniform look.
- Using parchment paper makes it easier to remove the peanut butter balls and avoids a mess in the kitchen.
- Let the chocolate set for at least half an hour before storing.
