CHOCOLATE PEANUT BUTTER BALLS
With all the extra time spent at home, I’m sure you’re making dessert weekly. And these CHOCOLATE PEANUT BUTTER BALLS are perrrrfect for just that.
Or is that just me making all things TREATS?
I’m trying ALL the new recipes, and making old favorites just as much. With minimal ingredients of course.
But these Chocolate Peanut Butter Balls are a new one for us.
And let me just tell you, they are
D-LISH-ISSS!
Minimal ingredients (a solid win in a recipe), chocolate of course (why not) and paired with peanut butter AND butter…
Best thing yet, these are even perfect for Easter! And they freeze and defrost wonderfully so you can store half and eat them as you wish.
What’s also great is that these are no bake, so not hot oven is needed and you cannot mess them up.
I repeat- you CANNOT mess these up. Even if they’re not perfect or round little balls, they still look and more importantly taste incredible.
Combine all the softened ingredients together. Once they’re rolled into circles and slightly frozen cold you just roll them in melted chocolate. And that’s it.
CHOCOLATE PEANUT BUTTER BALLS
Ingredients
- 1 CUP CREAMY PEANUT BUTTER
- 6 TABLESPOONS UNSALTED SWEET CREAM BUTTER, SOFTENED
- 2 CUPS POWDERED SUGAR
- 1/2 TEASPOON VANILLA EXTRACT
- 1/8 TEASPOON SALT
- 12 OUNCES SEMI-SWEET CHOCOLATE (CHOPPED OR CHOCOLATE CHIPS)
Instructions
- LINE A BAKING SHEET WITH PARCHMENT PAPER
- IN A STAND MIXER (OR A BOWL AND HAND MIXER) COMBINE PEANUT BUTTER AND BUTTER, MIX UNTIL COMBINED
- ADD IN POWDERED SUGAR, VANILLA, AND SALT
- MIX AGAIN UNTIL FULLY COMBINED
- SCRAPE SIDES OF BOWL IF NEEDED
- ONCE CREAMY AND SMOOTH USE A TABLESPOON MEASUREMENT
- MEASURE MIXTURE AND ROLL INTO ROUND BALLS BETWEEN HANDS, PLACE ON BAKING SHEET
- FREEZE FOR 20 MINUTES
- IN A MEDIUM SIZED BOWL ADD CHOCOLATE
- MICROWAVE FOR 30 SECONDS, MIX AND THEN AGAIN FOR 30 SECONDS AND MIX
- CHOCOLATE SHOULD BE MELTED BUT KEEP STIRRING UNTIL SMOOTH
- TAKE FROZEN BALLS OUT OF THE FREEZER
- ROLL EACH BALL IN CHOCOLATE UNTIL COVERED USING TWO FORKS, LET EXCESS CHOCOLATE DRIP OFF BACK INTO BOWL
- PLACE ON SAME PARCHMENT PAPER BAKING SHEET
- AFTER ALL ARE COVERED IN CHOCOLATE, PLACE BAKING SHEET IN FRIDGE FOR 1 HOUR UNTIL SET
- THESE ARE PERFECT TO FREEZE AND DEFROST AS NECESSARY, KEEP REST IN FRIDGE
ALSO, a little secret is that these are even BETTER then Reese’s. Yes, I said it. Prove me wrong!
We made these Six (Seven) Layer Bars last week and omg they’re AU’s fav. Also freezer friendly and defrost to taste just as perfect as when you first made them. And we’re making this Slow Cooker Creme Brulee next.
Stay safe & Much love,
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