CHOCOLATE COVERED PEANUT BUTTER BALLS RECIPE
- ONE half cups creamy peanut butter
- half cup soft butter
- one teaspoon vanilla
- three cups powdered sugar
- twelve oz bag of chocolate chips
- two tablespoons ghee
Line baking tray with waxed paper and set apart.
Mixing peanut butter, and vanilla in a bowl.
Slowly add one cup of powdered sugar to the creamy mixture, mixing well at a time. *Note – I do not sift powdered sugar! I just scoop a glass full and empty it into a bowl. *
By the time you reach the third cup of powdered sugar, it will become very difficult to stir the mixture with a spoon. Remove your rings and start mixing with your hands.
Once all of the powdered sugar is incorporated into the peanut butter mixture, you can start making your own balls. Simply pinch off a small amount and roll it between your hands to form a small ball. Place the peanut butter balls on a cookie sheet prepared with waxed paper.
Once you are done making all the balls, melt the chocolate. The best way to do this is to use a double boiler, but if you don’t have one, you can simply place a metal or glass bowl over a saucepan of about an inch of water. When the water in the pot begins to heat up, the steam will heat up your pot and begin to melt the chocolate. Be sure to add ghee to the chocolate – this will make covering the peanut butter balls with the chocolate a lot easier.
Drop the peanut butter balls one by one into the melted chocolate. Lift the ball out of the chocolate with a fork and transfer it to the wax paper.
Once all of the peanut butter balls are coated, put the cookie sheet in the refrigerator for fifteen to thirty minutes. This will ensure that the chocolate coating is completely solid.