Peanut Butter Ball Ingredients
2 cups creamy peanut butter
2 cups confectioners (powdered or icing) sugar
1/4 cup unsalted butter, room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Chocolate Exterior Ingredients
1 pound milk or dark chocolate (I prefer dark chocolate), coarsely chopped
1 1/2 cup chopped peanuts to roll the balls in
Combine together the powdered sugar, peanut butter, butter, salt and vanilla extract. Mix well to ensure there are no clumps.
Shape the mixture into 1 inch balls and place them on a baking sheet covered with parchment paper.
Allow the peanut butter balls to cool in the refrigerator for 30 minutes.
Melt the chocolate in a double boiler (A double boiler consists of a bowl placed on top of a pan of simmering or boiling water. The bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the heated water.) Make sure that the temperature does not exceed 98 degrees.
Dip each peanut butter ball in the chocolate and roll in the chopped peanuts. Place on the baking sheet and return to the refrigerator for 30 minutes until the shell has hardened.
Store up to 2 weeks in a dry container.