Sweet, creamy peanut butter centers coated in rich chocolate
Instructions:
Make the peanut butter mixture: In a mixing bowl, beat together peanut butter, butter, and vanilla until smooth and creamy. Gradually add powdered sugar, mixing until a thick dough forms.
Form the balls: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for about 30 minutes, or until firm.
Melt the chocolate: In a microwave-safe bowl, melt chocolate chips and shortening in 30-second bursts, stirring between each until smooth.
Dip the peanut butter balls: Use a fork or toothpick to dip each chilled ball into the melted chocolate, coating it completely (or leave a small circle on top bare for the classic “Buckeye” look). Place them back on the lined baking sheet.
Chill to set: Refrigerate until the chocolate is firm, about 15–20 minutes.
Storage:
Keep in an airtight container in the fridge for up to 2 weeks — or freeze for up to 2 months.
Optional Twist:
✨ Add crushed pretzels to the peanut butter filling for a salty crunch. ✨ Sprinkle sea salt on top before the chocolate sets for a gourmet touch.
Would you like me to give you a no-bake peanut butter cream pie version inspired by these flavors?
