Servings: manyPrep Time: 1 hour
1 1/2 cups peanut butter (usually made with smooth, I like the super crunchy)
1 cup butter softened to room temperature
1 1/2 teaspoons good vanilla (I use homemade)
6 cups powdered sugar
5 cups chocolate chips (milk or dark chocolate)
Using a large bowl, mix together the peanut butter and softened butter. Stir in vanilla. When well-blended, begin to add powdered sugar. I use my stand mixer for the mixing process, but it can be done by hand. The dough will resemble a dry cookie dough.
Cover and chill until mix is well cooled and rolls easily into 1 inch balls. Place shaped balls onto a wax paper lined cookie sheet and cool. If mixture gets too sticky to roll, just put it into the fridge for a few moments. After all balls are made and well chilled (can be put into the freezer to cool if you have the room), melt chocolate in a double boiler. Using a toothpick, dip each ball into chocolate (about 3/4 way), leaving a small part of the top out of the chocolate so the mixture is showing and return ball to waxed paper covered sheet. Using your fingertip, smooth over the hole from the toothpick to hide the hole. Refrigerate until well set. Can be stored in fridge in layers separated by waxed paper.
I have made these and shaped them as eggs for Easter candy.
Submitted by: jojo on March 19, 2011