NOTES
• It's that time of year again! Holiday baking can be easy and fun!
• If you like Reese’s Peanut Butter Cup you'll love these!
• Recipe from joyofbaking.com
INGREDIENTS
• 2 cups (500 grams) creamy peanut butter
• 1/4 cup (57 grams) unsalted butter, room temperature
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar
Chocolate Coating
• 9 ounces (255 grams) semi sweet chocolate, coarsely chopped
• 2 tablespoons (25 grams) shortening
DIRECTIONS
1. Line a baking sheet with parchment paper.
2. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds).
3. Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).
4. Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.
5. Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl.
6. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.
Makes about 40 pieces, depending on size.
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