Peanut Butter Balls

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Line a large baking sheet with parchment paper or a silicone mat.
2. Beat the softened butter on medium-high speed for about 2 minutes, until creamy and smooth. Add the peanut butter and beat for about 1 minute until combined. Small lumps of butter are fine; they will smooth out.
3. Add the confectioners' sugar, vanilla and salt, and beat on low speed for 2 minutes until combined. The mixture will be soft and crumbly.
4. Roll the dough into 1-inch balls (about 1 scant tablespoon or 18g each) and place on the sheet. Keep pressing until they hold together; you should get about 32 to 35 balls. If the dough gets too soft, chill it for 15 minutes. Dusting your hands with confectioners' sugar also helps.
5. Chill the balls for at least 1 hour and up to 1 day. In the last few minutes, start melting the chocolate with the oil.
6. Melt the chocolate and oil in a double boiler or microwave. In the microwave, use a heatproof measuring cup and heat in 20-second bursts, stirring after each, until smooth. Let it cool 6 to 8 minutes before dipping, or it will melt the balls.
7. Take the chilled balls out of the fridge. Dip one at a time, lift with a fork or dipping tool, and tap off the excess chocolate. Slide the coated ball onto the sheet, using a toothpick or second fork if you used a fork.
8. Reheat any leftover chocolate and drizzle it over the balls. Sprinkle on sprinkles while the chocolate is still wet, if you like.
9. Refrigerate the coated balls for 30 minutes, or until the chocolate has fully set, before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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