Chocolate Covered Peanut Butter Balls are PERFECT for the holidays, made with peanut butter, vanilla, and confectioners sugar, dipped in melted chocolate and decorated with more chocolate and sprinkles!
In a stand mixer with the whisk attachment, mix together the butter, vanilla, salt, and peanut butter until combined.
On medium speed, add 1 cup of powdered sugar at a time, waiting until it's combined before adding the next cup. The peanut butter mixture will look crumbly. Use a rubber spatula to scrape around the bottom and sides of the bowl to make sure everything is mixed in.
Using your hands, roll 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for 15-20 minutes.
Add the chocolate chips and shortening to a medium microwave-safe bowl. Microwave in 30 second increments, stirring each time, until chocolate chips are melted and smooth (about 2 minutes).
Use a fork to dip each peanut butter ball into the chocolate, letting excess chocolate drip off, gently scraping the bottom of the fork against the bowl. Place the chocolate coated peanut butter balls back onto the sheet pan.
Allow the chocolate balls to set in the refrigerator, about 30 minutes.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate for up to a week in an airtight container. Use parchment paper between layers to keep the balls from sticking to each other. Freeze for up to 1 month. First leave the balls on a sheet pan and freeze for about an hour. Then transfer to an airtight freezer-safe container and freeze. Defrost in the refrigerator before serving. Cooking Tips
These are made of peanut butter, so they're going to be higher in calories. Cut them down by making them half the size.
Refrigerating first helps the peanut butter balls maintain their shape when dipping in the warm chocolate. Don’t skip this step!
I prefer to melt the chocolate chips in the microwave. I set it for 2 minutes, and every 30 seconds I stop the microwave and stir the chocolate and shortening together to make sure the chocolate chips don't burn.
You need to use regular creamy peanut butter for this recipe. Natural peanut butter separates from the oil, and can be an issue for this recipe. Crunchy peanut butter doesn't mix well with the powdered sugar.
A stand mixer is the easiest way to do this, but you can also use an electric hand mixer, or work everything together with your hands.
I use a parchment-lined baking sheet to help prevent the chocolate from sticking while it sets. Don't use oil to prevent sticking, or the chocolate balls will be oily on the bottom.