Please excuse this not-so-great photo… I accidentally deleted everything off of my camera just before writing this post!
Since my parents were both home this weekend, my Mum thought it’d be a good idea to give something new a try. Part of my love of baking (and… stuff) came from my Mom… she was always good at it, and if she messed up, well, next time you’d just do better!
So here we go… no baking required! Here’s what you’re going to need:
- ¾ cup creamy peanut butter (about 170 g)
- 3 cup icing sugar (85 g)
- ½ cup softened butter (1 stick or 115 g)
- ½ tsp vanilla extract
- 2 cup chocolate melts (about 450 g) *We found this was a bit excessive, maybe do 1 ½… or an extra chocolate layer ;)*
You’re going to want to grab a bowl… and keep your wet cloth nearby because it gets messy.
Step 1. Mix together the peanut butter, sugar, butter, and vanilla. We got to use some really awesome peanut butter that K brought with her. She works in a peanut butter factory!
Step 2. Roll that mixture into roughly 1 inch balls. Place on a cookie sheet lined with wax paper.
Step 3. At this point, you should do what we forgot to (and couldn’t) do! Stick toothpicks into those suckers – they’re going to serve as your handles for dipping. Leave them to chill in the freezer until hard, which is roughly 30 minutes. Or if you’re us, put it into the fridge because the freezer is too gosh-darn small up in the kitchen.
Step 4. At around the 25 minute mark, melt your chocolate! Your melting method is going to be different depending on what you decided to use. You can use a double boiler if you have one, or you can use a heat-safe bowl over a pot of boiling water (make sure the bowl isn’t touching the water!), or you can use the microwave in 15* second intervals (*every microwave is different). If you’re using melts, you’re good to go, just melt away. Chocolate chips and bakers chocolate, you need to add either butter or shortening.
Step 5. Dip your peanut butter balls into the melted chocolate.
Step 6. Place your CPB balls on your wax paper lined baking sheet and refrigerate for 2 hours… or you could sneak a few, the chocolate does harden quite quickly. Don’t worry, I won’t tell. 😉
Yield: 2 ½ dozen.
if when we do these again, I think we’ll prettify them a bit. I mean, this was only a test run, and they seemed to win. Even my Dad likes them, and he doesn’t have much of a sweet tooth.
They are quite rich, they’re super sweet, but they’re lighter than our peanut butter cups that we make, by far. I think next time maybe we’ll cut some of the sugar… and actually HAVE toothpicks in our arsenal… then we can cover all of them with chocolate. Oooh, perhaps we could put them in the round ice cube trays so they keep a round shape! My Mum said for an adult treat, we might just add rum to the mixture, yum! The ideas are endless!
Anyway, these were super easy to make and they’re bound to please anyone that tries them (especially if they’re a peanut butter & chocolate junkie like W).