- 16 ounces natural creamy peanut butter
- 1 pound organic powdered sugar
- ½ teaspoon pure vanilla extract
- 1½ sticks European-style butter, softened (12 tablespoons)
Coating and variations
- Gourmet chocolate bark (or similar melting chocolate)
- Toothpicks (for dipping)
- Organic coconut flakes (for rolling, optional)
- Toasted pecans, finely chopped (for rolling, optional)
Step-by-Step Instructions
1. Make the peanut butter base
Place the softened butter and peanut butter in a large mixing bowl. Using a hand mixer or stand mixer, beat until smooth and fully combined. Add the vanilla extract and mix briefly to distribute it evenly.
Gradually add the powdered sugar, mixing on low at first so it doesn’t puff everywhere. Continue adding until all the sugar is incorporated and the mixture forms a thick, dough-like consistency that holds together when pressed. If it feels too sticky, add a little more powdered sugar; if it feels crumbly and dry, work it with your hands until the warmth softens it and the mixture comes together smoothly.
2. Shape and chill the balls
Line a baking sheet with parchment paper or a silicone mat. Scoop out small portions of the mixture (about 1 tablespoon each) and roll them between your palms into 1‑inch balls.
Place the balls on the lined baking sheet, leaving a little space between each. Once all the mixture is rolled, insert a toothpick into the top of each ball; this will be your handle for dipping.
Transfer the tray to the freezer and chill for about 30 minutes, or until the balls are very firm. This step is crucial—cold, firm centers are much easier to dip cleanly and are less likely to fall apart in the warm chocolate.
3. Melt the chocolate bark
While the peanut butter balls chill, chop the chocolate bark into even pieces if it isn’t already in small chunks.
You can melt it using a double boiler or the microwave:
- Double boiler method: Place the chocolate in a heatproof bowl set over a pot of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir frequently until smooth and fully melted.
- Microwave method: Add the chocolate to a microwave-safe bowl and heat in 20–30 second bursts, stirring after each interval until smooth. Be careful not to overheat; chocolate can scorch quickly.
Once melted, let the chocolate sit for a minute to cool slightly; very hot chocolate can melt the centers and cause them to slide off the toothpicks.
4. Dip and set the peanut butter balls
Remove the chilled peanut butter balls from the freezer. Working with a few at a time, hold each ball by the toothpick and dip it into the melted chocolate, turning to coat completely. Let excess chocolate drip back into the bowl, then gently tap the toothpick on the side of the bowl to smooth the coating.
Place the dipped ball back onto the silicone mat or parchment-lined tray. If you plan to remove the toothpicks after the chocolate sets, you can gently twist them out before the coating hardens completely, then cover the small hole with a dab of melted chocolate.
Continue dipping until all the balls are coated. If the chocolate thickens as you work, warm it briefly again and stir until fluid.
5. Add variations: coconut or pecans
For flavor and texture contrast, you can roll some of the freshly dipped balls in coconut flakes or finely chopped toasted pecans before the chocolate sets.
- To do this, pour coconut or chopped pecans into shallow bowls.
- After dipping a ball in chocolate, immediately roll it in the chosen coating until covered.
- Return it to the lined tray to set.
You can also sprinkle coconut or nuts over the tops of dipped balls instead of rolling them fully if you prefer a lighter accent.
6. Let the candies set
Allow the peanut butter balls to sit at room temperature until the chocolate firms up completely. If you’re in a hurry, you can place the tray in the refrigerator for 15–20 minutes to speed up the process. Once the coating is hard, the candies can be transferred to an airtight container for storage.
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