Jessica Knott

By jab120638

Ingredients

• 3 1/2 tablespoons butter, melted
• 1/2 cup peanut butter
• 1 + cup powdered sugar
• 2 tablespoons marshmallow fluff - optional
• 8 ounces chocolate candy coating, melted

Details

Servings 20
Preparation time 10mins
Cooking time 150mins
Adapted from swankyrecipes.com

Preparation

Step 1

2 tablespoons marshmallow fluff – optional

Directions

Melt butter in microwave.  In a medium bowl, combine peanut butter, butter and marshmallow fluff; mix to combine.  Using a spatula to mix, gradually add 1 + cup powdered sugar.  More than 1 cup powdered sugar may be needed until dough is no longer sticky.  Whip peanut butter mixture until no longer clumpy looking.  Take mixture out of bowl and roll into a large ball.  It should not be sticky.  Chill in refrigerator for at least an hour or two where it will harden.  Dough may be kept in a sealed bag over night.

Roll balls about the size of a tablespoon or 1 inch and place on a cookie sheet.  Return to refrigerator.  Melt chocolate according to directions.  Line another baking sheet with wax paper.  Using a pointy knife, dip balls into chocolate or dump about a spoonful of chocolate over the top of the ball while spinning it at an angle to allow extra chocolate to drip off.  Place on wax paper and repeat until finished.  Refrigerate when done.

Dough may be made ahead of time and refrigerated over night and placed in a sealed bag or container.  **Peanut butter balls should stay as cold as possible when handling with chocolate.  I popped mine in the freezer as soon as I melted the candy chocolate and took 1 out at a time when coating with chocolate.  Keeping the peanut butter balls very cold will ensure that they do not slip off knife.  The chocolate will also set within 1 minute if they are cold.

Fluffy peanut butter balls coated in a layer of chocolate. Tastes just like Reese's Candy.

2 tablespoons marshmallow fluff - optional

Melt butter in microwave. In a medium bowl, combine peanut butter, butter and marshmallow fluff; mix to combine. Using a spatula to mix, gradually add 1 + cup powdered sugar. More than 1 cup powdered sugar may be needed until dough is no longer sticky. Whip peanut butter mixture until no longer clumpy looking. Take mixture out of bowl and roll into a large ball. It should not be sticky. Chill in refrigerator for at least an hour or two where it will harden. Dough may be kept in a sealed bag over night.

Roll balls about the size of a tablespoon or 1 inch and place on a cookie sheet. Return to refrigerator. Melt chocolate according to directions. Line another baking sheet with wax paper. Using a pointy knife, dip balls into chocolate or dump about a spoonful of chocolate over the top of the ball while spinning it at an angle to allow extra chocolate to drip off. Place on wax paper and repeat until finished. Refrigerate when done.

Dough may be made ahead of time and refrigerated over night and placed in a sealed bag or container. **Peanut butter balls should stay as cold as possible when handling with chocolate. I popped mine in the freezer as soon as I melted the candy chocolate and took 1 out at a time when coating with chocolate. Keeping the peanut butter balls very cold will ensure that they do not slip off knife. The chocolate will also set within 1 minute if they are cold.

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