No Bake Peanut Butter Balls
Peanut butter balls are a simple and a crowd favorite, no-bake treat filled with creamy peanut butter and powdered sugar then dipped in Merckens melted chocolate forming the most perfect peanut butter ball!
- peanut butter – creamy peanut butter is best (use your favorite brand). I would suggest NOT using natural peanut butter as it can contain too much oil.
- butter – unsalted and room temperature
- powdered sugar – I usually get 10X
- vanilla extract – use good vanilla for the best flavor. We have used Watkins, Lorann's, and Wiltons for this recipe. You can use your favorite!
- vegetable shortening – you only need a VERY LITTLE amount, but it really helps the chocolate
- chocolate chips – one bag of Merckens Chocolate (light or dark)
- Sprinkles - Wilton Santa Hat sprinkle mix is our favorite, but you can use your favorite!
Ingredients
- 1 cup creamy peanut butter
- 6 tablespoons butter unsalted, room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoons vegetable shortening
- 16 oz. Merckens melting wafers
Instructions
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In a large mixing bowl, with an electric mixer, combine peanut butter and butter. Mix to combine. Add powdered sugar, and vanilla and stir to combine. Mix until creamy.
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Refrigerate the mixture for at least 10 minutes so the dough becomes firm and can be rolled.
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Place the cookie sheet on the counter.
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Roll spoonful-sized portions into balls using the palms of your hands. You will yield approximately 20 balls. Place all balls on a cookie sheet and place in the freezer for 30 minutes.
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Make the chocolate right before you are going to take the peanut butter balls out of the freezer.
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Place chocolate chips in a microwave-safe bowl (ONLY plastic or silicone - NO GLASS) and melt in 10-second increments in the microwave on defrost setting. Stir in between each session.
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Remove the pan from the freezer and pick up each frozen peanut butter ball with a toothpick and dip each peanut butter ball into the chocolate, coating all sides, and tapping on side of the bowl to remove excess chocolate and to get a smooth chocolate coating. Place down on a baking sheet lined with wax or parchment paper and let cool. Use a toothpick or other thin instrument if you don’t have a candy-making tool.
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When they all have been coated, place them in the freezer to harden for about 30 minutes, or in the refrigerator for several hours until the chocolate is set.