Description
Enjoy your delightful Creamy Chocolate Peanut Butter Balls!
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup mini chocolate chips (optional for topping)
Instructions
- Mix Peanut Butter Base: In a large mixing bowl, combine the creamy peanut butter and unsalted butter. Use a hand mixer to beat until smooth and well combined. Add the powdered sugar and vanilla extract to the peanut butter mixture. Mix on low speed until a dough forms.
- Shape the Balls: Using your hands, roll the dough into balls about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- Chill: Refrigerate the balls for about 30 minutes, or until firm and easy to handle.
- Melt Chocolate and Butterscotch: In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring well after each interval, until fully melted and smooth.
- Coat the Balls: Remove the chilled peanut butter balls from the refrigerator. Using a fork or a skewer, dip each ball into the melted chocolate mixture, ensuring it’s completely covered. Allow any excess chocolate to drip off. Place the coated balls back onto the parchment-lined baking sheet.
- Add Toppings: While the chocolate is still wet, sprinkle the tops with mini chocolate chips for extra texture and flavor, if desired.
- Set: Return the coated balls to the refrigerator for about 1 hour, or until the chocolate is completely set.
Notes
- If you find the chocolate mixture too thick, add a teaspoon of vegetable oil to thin it out.
- For a touch of saltiness, sprinkle a tiny pinch of sea salt on top of the chocolate coating before it sets.
- Store the balls in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes