Just putting this warning out there before you begin making this recipe: If you have poor self control (like I do), then this may be a recipe you want to avoid making.
Because they are so stinking delicious that you will not be able to limit yourself.
Growing up, my mom always made these around Easter time. She’d put them in the downstairs extra fridge to chill, and my brother and I would sneeeeeak down and gobble them up, rearranging the cookie sheet so that our thievery wasn’t quite as obvious.
Though Mom always made hers with milk chocolate (as an easy swap out in the recipe below), we decided to switch it up and go with white, since my kids had a hankering to use sprinkles.
They were every bit as good as I remembered from my youth. My girls did all the mixing and rolling, while I handled the dipping and the melting. It was a team effort with a tasty ending.
You may want to double the recipe if you’d like them around for more than a day… these go fast!!
Ingredients: (makes approx 20 balls)
1/2 cup all natural peanut butter
3 tablespoons unsalted butter, room temperature
1 cup powdered sugar
8 ounces chocolate for melting
Mix peanut butter and butter in a bowl until fully incorporated. Add powdered sugar, a small amount at a time, and continue to mix. If your mixture is too thin to hold the shape of a ball, you may need to add a little more powdered sugar, a tablespoon at a time.
Roll into 1 inch balls, working quickly so they don’t warm up too much and lose their shape.
Melt chocolate of choice according to the directions on the package. Spoon each ball into the melted chocolate, shaking the spoon gently to release extra chocolate. Add sprinkles if you’d like.
Store on wax paper and chill for at least a couple of hours, ideally overnight.
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