Chocolate Dipped Peanut Butter Balls

Chocolate Dipped Peanut Butter Balls

 

Peanut Butter Balls

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Well Christmas time is getting close, so I have started checking off things off my Christmas Check off list.  First on my list was to start making my cookies. I decided to start with Peanut Butter Balls because they freeze really well.

I made a batch of traditional Peanut Butter Balls, and then I decided to put a twist on the recipe, by adding 2 cups of Marshmallow Fluff to the Peanut Butter Mixture before making them into balls. They are AMAZING!

peanut butter balls

In a stand mixer, mix the peanut butter and icing sugar together until nice and creamy. Add the vanilla and milk and blend well (If you wanted to add Marshmallow fluff you would add it here)

peanut butter balls

With a cookie scoop, create 24 round balls of the mixture. Sit on a cookie tin that has been covered with parchment paper.  Refrigerate for about 1 hour until nice and firm.

peanut butter balls

In a double boiler, add water to the bottom and cook on high heat. Add the top pot to the bottom and add the melting chocolate to the top pot with 2 tbsp butter. Turn down boiling water to low and stir chocolate frequently with a wooden spoon until it is all melted, luxurious, creamy chocolate. Remove from heat.

peanut butter balls

Line a cookie pan with parchment paper, then set a cooling rack on top.

Peanut Butter Balls

From here you can leave them just chocolate, you can roll them in coconut, chopped walnuts, cocoa. Refrigerate until chocolate is hardened and set. Usually a few hours. Store in a cool dry place ( if they last that long)

 

Peanut Butter Balls
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Peanut Butter Balls
Course: Desserts
Servings: 24
Ingredients
  • 2 cups Peanut Butter smooth
  • 1 cup icing sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons milk
  • 2 pounds chocolate melting wafers
Instructions
  1. In a stand mixer, mix the peanut butter and icing sugar together until nice and creamy

  2. Add the vanilla and milk and blend well. 

  3. With a cookie scoop, create 24 round balls of the mixture. Sit on a cookie tin that has been covered with parchment paper.  Refrigerate for about 1 hour until nice and firm.

  4. In a double boiler, add water to the bottom and cook on high heat. Add the top pot to the bottom and add the melting chocolate to the top pot with 2 tbsp butter. Turn down boiling water to low and stir chocolate frequently with a wooden spoon until it is all melted, luxurious, creamy chocolate. Remove from heat.

  5. Line a cookie pan with parchment paper, then set a cooling rack on top

  6. Take the peanut butter balls out of the fridge and one by one drop in melting chocolate. Using a fork, make sure the ball is completely covered. Take out of chocolate and place on cooling rack. 

  7. From here you can leave them just chocolate, you can roll them in coconut, chopped walnuts, cocoa. 

  8. Refrigerate until chocolate is hardened and set. Usually a few hours. Store in a cool dry place ( if they last that long) 

marshmallow fluff

 

 

 

 

 

 

 

 

 

Marshmallow Fluff Recipe

 

Christmas guide
Let’s Get Ready For Christmas



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