PEANUT BUTTER FILLING
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In the bowl of a stand mixer with a paddle attachment (or in a large bowl using a handheld mixer), beat the peanut butter and butter until creamy (about 2 minutes).
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Working 1/2 cup at a time, add the confectioners’ sugar. Beat on low for about a minute and then increase to high until smooth and creamy (about 3 minutes).
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Cover the bowl with plastic wrap and place the peanut butter mixture in the refrigerator to chill for one hour, up to 24 hours.
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When ready, line a baking sheet with parchment paper and remove the chilled peanut butter mixture from the refrigerator.
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Scoop out the peanut butter mixture with a one tablespoon scoop and roll it into a ball. Place it on the parchment-lined baking sheet. Repeat with the remaining peanut butter mixture.
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Place the peanut butter balls in the freezer to chill while you prepare the chocolate coating.
CHOCOLATE COATING
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While the peanut butter balls are in the freezer, melt the chocolate. Add the chocolate pieces and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy. Let it sit for about 5 minutes to cool before dipping the peanut butter balls.
ASSEMBLY
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Remove the peanut butter from the freezer. (It’s helpful to only remove a few peanut butter balls at a time to prevent melting.) Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
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Using a fork, lift out the chocolate-covered peanut butter balls. Use a toothpick or another fork to slide the peanut butter balls onto the parchment-lined baking sheet. (You may need to reheat the chocolate to keep it a thin mixture.) Add the nuts at this point, if using.
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Place in the refrigerator for about 30 minutes, or until the chocolate has set.
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Store candies in the refrigerator in an airtight container for up to 2 weeks.
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