- 1 1/4 cups creamy peanut butter
- 3 1/2 cups powdered sugar
- 1 cup (2 sticks) salted butter, softened
- 2 cups (12 oz.) semi-sweet chocolate chips
- 2 tablespoons shortening or coconut oil
- Cream the peanut butter and softened butter together in a stand mixer
- Add powdered sugar one cup at a time until well combined
- Roll peanut butter mixture into 1-2 inch balls and place on waxed paper.
- Place them in the freezer for 15 minutes.
- Melt the chocolate chips and shortening in a double boiler and stir until well combined.
- Remove the balls from the freezer and dip each in the chocolate mixture with a toothpick. Let the excess drip off, then return to the wax paper.
- Drip some chocolate on top with a spoon to cover the toothpick hole.
- Keep them in the fridge until ready to eat.
- When dipping the balls in chocolate, place them on wax paper ON a baking sheet that will fit in your freezer. This makes it easier to transfer them back and forth!
- In the olden days, paraffin wax was added to this recipe to help thin the chocolate and give it a shiny coat. It’s not frowned up to use this, but don’t tell… I sometimes still use maybe a Tablespoon or two, just for good measure.
- Prep Time: 15 minutes
- Freezing Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Keywords: dessert, holiday, Christmas, chocolate