Thursday, December 15, 2011



1 1/2 Cups creamy peanut butter
1/2 Cup butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon fine salt
3 Cups powdered sugar
1 (12 ounce) bag semi-sweet chocolate chips
2 Tablespoons Crisco solid


Combine peanut butter, butter, vanilla and salt in a large bowl. Beat on low until well blended. Add 2 Cups of powdered sugar, beating until well blended. Beat in the additional powdered sugar until mixture when shaped into a ball, will stay on a toothpick. It will be thick which is what you want. Line a cookie sheet with parchment paper. Shape the mixture into 1 inch balls and put them on the cookie sheet. Place the cookie sheet into the refrigerator for about an hour.

Place chocolate chips and shortening in a microwave-safe bowl. Microwave for 30 second intervals. Stir. Repeat until mixture is smooth. Reheat as needed while coating the peanut butter balls.

Insert a toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble an acorn or buckeye. Allow excess chocolate to drip off. Place onto parchment or wax paper lined tray. Remove the toothpick and smooth over hole. Refrigerate until firm. Store in refrigerate.

Makes approximately 60

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