Peanut Butter Balls
I had been craving chocolate and peanut butter and this was the perfect solution. It is a fun activity to do, especially if you add sprinkles or something to decorate. If you are making for people with swallowing issues, leave out the sprinkles and drizzle with extra chocolate. If you are feeling fancy, you can use a different type of chocolate like white chocolate.
These are similar to Reese's pieces in taste, but so much better. They will be a hit at any gathering (where there are not peanut allergies).
Ingredients
- ¾ cup smooth natural peanut butter
- ¼ cup vegan butter softened
- ½ teaspoon vanilla
- 1 ½ cups powdered icing sugar ( doesn’t need to be sifted)
- Half of a 12 oz bag of chocolate chips
- 1 tablespoons shortening or lard
Instructions
1) Line a baking sheet with waxed paper and set aside.
2) Mix peanut butter, butter and vanilla together in a medium bowl until creamy.
3) Slowly add half a cup of icing sugar to the creamy mixture at a time, mixing well with each half cup.
4) At the last half of a cup of icing sugar, the mixture will become very difficult to stir with a spoon. You will need to mix with your hands.
5) Once thoroughly mixed, start making your balls. Pinch off a small amount and roll between your hands to form a small half inch ball. Put the peanut butter balls on the cookie sheet covered with waxed paper.
6) Place the tray of peanut butter balls in the freezer.
7) Now melt your chocolate and shortening/lard together. The shortening/lard makes covering your peanut butter balls easier as it is smoother and softer. The best way to do this is in the double boiler. But, if you don’t have one, put a metal or glass bowl inside/on the rim of a saucepan with about an inch of water in it. When the water in the saucepan simmers, the steam will heat up the bowl and melt the chocolate.
8) Use a fork to lift the peanut butter balls individually and roll them in the chocolate. Then transfer them to the waxed paper. If using sprinkles, do them in small groups of about five as the chocolate will solidify quickly.
9) Put the cookie sheet in the freezer or fridge for 15-30 minutes to make sure the chocolate coating is completely hardened. You can also store them in the freezer.
Natural peanut butter tends to separate and can be quite hard. You can make it easier to mix by putting it in the microwave for a little bit. Don’t overdo it though, the oil will heat up quickly.