Ingredients
For the peanut butter filling
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1½ cups creamy peanut butter
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½ cup unsalted butter, softened
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1 teaspoon vanilla extract
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3–4 cups powdered sugar, sifted
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¼ teaspoon salt (optional)
For the chocolate coating
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2 cups semi-sweet chocolate chips
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1 tablespoon coconut oil or vegetable shortening (optional, for a smoother coating)
Instructions
1. Prepare the filling: Place the peanut butter and softened butter in a large mixing bowl. Beat with an electric mixer until smooth and creamy.
2. Add the vanilla: Mix in the vanilla extract and optional salt until evenly combined.
3. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Start with 3 cups and add more as needed until the mixture forms a soft dough that can be rolled without sticking excessively to your hands.
4. Shape the balls: Scoop approximately 1 tablespoon of mixture at a time and roll it between your palms to form smooth balls. Place them on a parchment-lined baking sheet.
5. Chill the balls: Refrigerate for 45–60 minutes, or freeze for 20–30 minutes, until firm enough to dip into chocolate without falling apart.
6. Melt the chocolate: Place the chocolate chips and optional coconut oil in a microwave-safe bowl. Microwave in 20–30-second intervals, stirring after each interval until completely smooth. Alternatively, melt the chocolate gently over a double boiler.
7. Dip the peanut butter balls: Use a fork or dipping tool to lower each chilled ball into the melted chocolate. Lift it out, let excess chocolate drip off, and return it to the parchment-lined tray.
8. Decorate: While the chocolate is still wet, drizzle a little extra melted chocolate over the tops or sprinkle with a small amount of chopped peanuts, if desired.
9. Set the chocolate: Refrigerate the coated balls for 30–45 minutes, until the chocolate is completely firm.
10. Serve and store: Serve chilled or allow the balls to sit at room temperature briefly before serving for a softer filling.
Quick Nutrition Information
Estimated per ball, assuming 30 balls and the ingredients listed above.
| Nutrient | Approximate amount |
|---|---|
| Calories | 190–220 kcal |
| Protein | 3–4 g |
| Carbohydrates | 17–22 g |
| Total fat | 12–15 g |
| Saturated fat | 4–6 g |
| Sugar | 14–18 g |
| Fiber | 1–2 g |
Nutrition varies with the type of peanut butter, chocolate, and the final number of balls.
Nut and Allergen Information
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Contains peanuts, a major food allergen.
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May contain milk or soy, depending on the chocolate and peanut butter brands.
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For people with peanut allergies, do not substitute another nut butter unless it is confirmed safe for their specific allergy. A suitable seed butter may be an option, but check all ingredient labels and cross-contact warnings.
Tips for the Best Results
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For a firm filling: Add powdered sugar gradually until the dough holds its shape.
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For smooth chocolate: Add a little coconut oil and avoid overheating the chocolate.
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For neat coating: Keep the peanut butter balls cold while dipping them.
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Storage: Keep in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2–3 months. Thaw frozen balls in the refrigerator.