Last Monday we had an office potluck Thanksgiving lunch, and I signed up to bring a dessert. I had originally planned to bring something fall flavored, like pumpkin bars or apple crisp, but I just couldn't get peanut butter balls out of my head.
These take a bit of time to make, but they are super easy. Just mix the filling, shape into balls and throw in the fridge. Meanwhile, melt the chocolate - it helps to use a little shortening so the chocolate chips don't seize up and get hard.
I take any chance I can get to use my double boiler. Love that thing! But the microwave or a glass bowl over a pot of water will work just fine.
Then dip and dip away.
And if you're feeling festive, top with some pretty little garnish like sprinkles, colored sugar or mini sugar shapes. I chose gold sugar crystals since it screamed holiday to me.
Clearly that's not a problem in our house.
I will definitely be adding these to my annual Christmas cookie list. Yummmm.
Peanut Butter "Truffles"
Makes 30 balls or "truffles"
1 cup creamy peanut butter
6 Tbsp. melted butter
2 cups powdered sugar
2 cups milk chocolate chips
2 Tbsp. vegetable shortening
Mix together peanut butter and melted butter until smooth. Add powdered sugar and mix until combined well (you might need to use your hands here). Roll into balls and set on a cookie tray lined with wax or parchment paper; place in the fridge for about 30 minutes, until hardened.
In a double boiler over simmering (not boiling) water, melt chocolate chips and shortening together. Once the chocolate chips turn shiny and begin to melt, stir them together and remove from the heat. (If you don't have a double boiler, use a glass bowl over a pot or microwave according to the package directions. If microwaving, it might be best to melt the chocolate chips 1 cup at a time).
Drop the peanut butter balls one by one into the melted chocolate; roll around and remove with a fork. Place back on the cookie tray.
Return to the fridge for at least one hour, until chocolate is fully set. Store in plastic containers either in the fridge or at room temperature.