Peanut Butter Balls
INGREDIENTS
For
the brownie base
- 1/2
cup (1 stick; 115g) unsalted
butter, softened to room temperature
- 3/4
cup (185g) creamy peanut
butter (not natural style)
- 1/2
teaspoon pure vanilla extract
- 1/8
teaspoon salt
- 3
cups (360g) confectioners’ sugar
- three
4-ounce semi-sweet chocolate
bars (339g), coarsely chopped*
- 1
teaspoon vegetable oil
- optional:
sprinkles
INSTRUCTIONS
1.
Line a large baking sheet with parchment
paper or a silicone baking mat. Set aside.
2.
With a handheld or stand mixer fitted with a
paddle attachment, beat the butter on medium-high speed in a large bowl until
creamy and smooth, about 2 minutes. Add the peanut butter and beat until
combined, about 1 minute. Add the vanilla extract, salt, and confectioners’
sugar and beat on low for 2 minutes until everything is combined. The mixture
is supposed to be a little soft, yet very crumbly. (Don’t worry, the warmth of
your hands will bring it together.)
3.
Roll peanut butter dough into 1-inch balls
(about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep
working and rolling the dough in your hands until the peanut butter balls come
together. You should have about 32-35 balls total.
4.
Cover and chill the shaped peanut butter
balls in the refrigerator for at least 1 hour and up to 1 day. During the last
few minutes of the chilling time, begin melting the chocolate and oil together.
You can melt it in a double boiler or
the microwave. If using the microwave: place the chocolate and oil in a medium
heat-proof bowl. I recommend using a liquid measuring
cup because its depth makes dipping really easy.
Melt in 20 second increments in the microwave, stirring after each increment
until completely melted and smooth. Let the warm chocolate sit for 5 minutes to
slightly cool before dipping.
5.
Remove peanut butter balls from the
refrigerator. Working with 1 at a time, submerge into the chocolate, then
carefully lift out using a fork or the spiral candy dipping tool. Tap
the fork/tool gently on the side of the bowl/measuring cup to rid excess
chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide
the ball off of the fork and onto the baking sheet. If you used the dipping
tool, just invert the ball onto the baking sheet. (See video tutorial above for
how I do this.) If you have leftover chocolate, reheat it and drizzle on top of
the truffles. Top with sprinkles, if desired.
6.
Refrigerate peanut butter balls for 30
minutes or until chocolate has completely set before serving.
7.
Store in an airtight container at room
temperature for 2 days or in the refrigerator for up to 2 weeks.
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