My sons' favorite!
I can't remember the first time in my life that I made these, or the first time I made them for my boys. All I know is that if I don't make them for my boos, I get three very sad little faces to this day. They circle at Christmas and I get the, "is it Peanut Butter Ball Day Yet?" every single day until I make them. Sadly, because they have to be refrigerated and my hands are naturally hot, these take longer to make than other things I create so I usually wait longer to make them. But once they come out, they're gobbled up and then more are demanded.
Granny Mae Wisdom--If it ain't broke, don't fix it. But sometimes even perfection could use a little chocolate.
My boys really like the addition of salt added to the the chocolate to balance out the sweetness. You can also save time by dispensing of the Crisco and choco chips by buying the pre-made dipping cups. I included the recipe for those who don't have access to the easy dipping chocolate options.
Chocolate Covered Peanut Butter Balls
1 1/2 cups Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
2-3 cups powdered sugar, divided
2 cups semi-sweet chocolate chips
2 tablespoons Crisco Shortening
Optional Salt
1. Using a mixer on low, combine peanut butter, butter, vanilla and salt until blended. Slowly add in 2-3 cups powdered sugar, mixing together until they will form a ball that will stay on a fork or toothpick. Shape into 1-inch balls. Refrigerate.
2. Microwave chocolate chips and shortening on medium at 30 second intervals until mixture is smooth, stirring in between. Reheat as needed while coating peanut butter balls.
3. Once it's smooth, insert toothpick in chilled peanut butter ball. Dip the ball into chocolate. Place on wax paper-lined tray. Remove toothpick and smooth over holes. Let set until dry and refrigerate.
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