Christmas Peanut Butter Balls

I was in such a candy making mood this Christmas and I knew Mr. would love these peanut butter balls. They were easy to make, just a little time consuming having to roll and dip each little ball. These were great though! I sprinkled Christmas sprinkles on them, but any color would be fun to whatever the occasion.

Peanut Butter Balls
slightly adapted from JoyofBaking.com

2 cups (500 grams) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 290 grams) confectioners sugar

Chocolate Coating
9 ounces (255 grams) milk chocolate, coarsely chopped
2 tablespoons (25 grams) shortening

Line a baking sheet with parchment paper.

Place the peanut butter, unsalted butter, and salt in a saucepan over medium-low heat and let it warm up to melt a little. Once melted, remove from  heat, stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).
Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks.

To serve: place in small fluted candy cups.

Makes about 40 pieces, depending on size.

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enjoy,