Peanut Butter Balls
🛒 What You’ll Need
- 1 ½ cups Creamy peanut butter (smooth works best!) 🥜
- ½ cup Unsalted butter, softened 🧈
- 1 tsp Vanilla extract ✨
- 3 cups Powdered sugar (sifted for extra smoothness) ☁️
- 2 cups Semi-sweet chocolate chips 🍫
- 2 tbsp Coconut oil or shortening (helps the chocolate get that perfect snap!) 🥥
- Optional: Colorful sprinkles or a pinch of sea salt for the top! 🌈🧂
👩🍳 Instructions
- Cream the Base: In a large bowl, beat together the peanut butter, softened butter, and vanilla extract until smooth and creamy. 🌪️🥜
- Sweeten It Up: Gradually add the powdered sugar, mixing until a thick dough forms. It should be firm enough to roll without sticking to your hands. 🥣☁️
- Roll the Balls: Scoop about a tablespoon of dough and roll it into a smooth 1-inch ball. Place them on a baking sheet lined with parchment paper. 📏🏗️
- The Big Chill: Pop the tray into the freezer for at least 30 minutes. This is the secret to making sure they don’t fall apart when you dip them in hot chocolate! ❄️⏲️
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until silky smooth. 🍫🔥💨
- The Dip: Use a toothpick or fork to dip each chilled peanut butter ball into the melted chocolate. You can coat them completely or leave a little “eye” of peanut butter showing at the top! 🥢🍫✨
- Final Flourish: While the chocolate is still wet, add your favorite colorful sprinkles. 🌈✨
- Set & Serve: Place them back on the parchment paper and refrigerate until the chocolate is firm. 🍽️😋
🔥 Pro Tips:
- The “Snap” Secret: Don’t skip the coconut oil in the chocolate! It makes the coating much easier to work with and gives it a professional-looking shine. 🍫💎
- Storage: These keep perfectly in the fridge for up to 2 weeks or in the freezer for months—if you can keep your hands off them that long! ❄️🛡️
