Candies

Peanut-Butter-Balls

Peanut Butter Balls

Chocolate Covered Peanut Butter Candy, peanut butter and chocolate candy. This is one of our favorite candies. They are simple to make. Sometimes I use vanilla almond bark to coat them and sometimes I use chocolate. Both disappear quickly. Their shape can be changed to fit any theme or holiday. At Easter I make them into Easter Eggs.
Course: Candy

Ingredients

  • 1 ½ cups peanut butter
  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 – 4 cups confectioners’ sugar
  • vanilla or chocolate almond bark
  • shortening if needed

Instructions

  • Line a cookie sheet with parchment or waxed paper.
  • Combine peanut butter and butter in a large mixing bowl. Beat with an electric mixer until well blended. Add vanilla and salt; mix well. Add first 2 cups of confectioners’ sugar. Beat until well blended. Continue adding confectioners’ sugar until dough will hold its shape when rolled into a ball. Roll into 1-inch balls. Place on prepared cookie sheet. Refrigerate until the chocolate is melted.
  • In the top of a double boiler, or in a glass bowl that will fit over the top of a pot, place several squares of almond bark. Add about 2 inches of water to the bottom of the double boiler, or the pot under the glass bowl. If using a glass bowl, be sure not to let the water in the pot touch the bottom of the bowl. Slowly melt the chocolate in the bowl until it is smooth. If the chocolate is too thick, add shortening, 1 teaspoon at a time, until the consistency is thin enough to dip the candy in easily. The candy should pour smoothly off a spoon for the easiest dipping.
  • Once the chocolate is melted, remove the peanut butter balls from the refrigerator. It’s time to dip the candy. One at a time, drop a peanut butter ball into the chocolate. Using forks, or a fork and a spoon, carefully turn the ball over until it is completely coated in chocolate. Using a fork, gently lift the coated peanut butter ball out of the chocolate, letting the excess chocolate drip off. Set the candy back on the parchment lined cookie sheet. Repeat with the remaining peanut butter balls. Once finished, place cookie sheet back in the refrigerator until the candy coating has set. Makes about 4-5 dozen, depending on the size of the candies.

Notes

*Chocolate chips or candy melts could be substituted for the almond bark.

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