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It’s the middle of November and for me, that means the beginning of some serious holiday baking and candy makin’! The smells, the textures, the colors and tastes…it’s an art form I tell you! My most favorite thing to make is chocolate covered peanut butter balls. One, because it’s the most requested thing from my extended family and two, because – well – I’m sure I don’t have to tell you that they’re just the best things EVER! I always end up making a couple of batches for both sides of the family and there’s never any left over.
I made up a quick shopping list and ran to Walmart to gather my goodies. When I do my baking and candy making, I always ALWAYS use real Land O’ Lakes stick butter. It’s just the creamiest and the dreamiest! Now they make packages with Land O’ Lakes Half Sticks which are 1/4 cup instead of 1/2 cup. That’s really convenient this time of year!! I double checked my list twice to make sure I wasn’t forgetting anything else.
The process of making the peanut butter balls is a fun one. From making the dough to dipping them in the warm melted chocolate…yum. I thought it would be pretty cool to do something a little different this year and make peanut butter ball pops! Everything is tastier when it’s on a stick, right?!
These are just so much fun that I wanted to share the recipe with you!! I hope you enjoy them as much as we do! Please leave us a comment and let us know what you and yours thought!! This recipe makes about 5 and 1/2 dozen give or take, depending on how big or small you roll the balls.
- 2 cups creamy peanut butter
- 1/2 cup cold Land O’ Lakes butter, cubed
- 4 cups confectioners’ sugar (powdered sugar)
- 1/2 teaspoon vanilla flavoring or extract
- 4 cups (24 ounces) semisweet chocolate chips
- 1/4 cup shortening
- paper straws or skewers
- Peanut Butter Ball Dough instructions:
- Combine powdered sugar, peanut butter, butter and vanilla into a uniform dough. It’s easier to mix with your hands. *If it’s too dry, add more butter. If it’s too wet, add a bit more powdered sugar. You want the consistency of dry fudge so it holds together well when you roll into balls.
- Place bowl of dough into the freezer until it’s firm enough to roll into balls.
- After it’s firmed up, begin rolling the dough into 1 inch balls (give or take) and place each one on a baking sheet lined with wax paper or foil. Place a straw/skewer into each one.
- After all the balls are formed, place back into the freezer to chill again.
- Chocolate Dipping Instructions:
- Melt the chocolate chips either in the microwave as per the instructions on the bag or use a double boiler. Make sure to use microwaving instructions on the bag because chocolate tends to get too hot very fast and will clump into a mess if you’re not careful.
- After chocolate has melted, add the shortening to keep thinned out. Stir until combined.
- Once chocolate is thin enough, pick each one up by the straw/skewer and dip the peanut butter balls. Let the excess chocolate drip off and place each one back onto the baking sheet to dry.
- Allow them to sit in room temperature to dry thoroughly or you can place them in the refrigerator until set.