Description
Small peanut-butter, butter and powdered-sugar centers dipped fully in semisweet chocolate.
Ingredients
Scale
- 1 cup Creamy peanut butter, not unsweetened runny natural style
- 1/2 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 12 ounces Semisweet chocolate baking wafers
Instructions
- Beat peanut butter and softened butter until evenly combined. Mix in powdered sugar and vanilla until the center dough holds its shape without dry pockets.
- Scoop approximately 36 small balls onto parchment. Roll gently, then refrigerate for a working 30 minutes until firm enough to dip.
- Melt semisweet chocolate gently in a completely dry bowl, using short microwave intervals with stirring or a gentle double boiler according to package directions.
- Dip each cold peanut-butter center fully into chocolate, let excess drip off and return to parchment. Keep other centers chilled if dipping takes longer than expected.
- Allow coating to set under appropriate cool handling for an estimated 20 minutes. Count and weigh the finished balls and test whether the coating stays intact when served; refrigerate pending a verified storage plan.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 50 minutes, included in the total.
Development estimate: 30-minute center chill, roughly 5-minute gentle chocolate melting and 20-minute coating set. Actual chocolate and room conditions vary.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 50 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: One of approximately 36 fully coated balls