by Caitlin Saniga
- 3/4 cup peanut butter
- 1/2 cup butter, softened
- 1/4 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- 2 cup semisweet chocolate chips
Line a baking sheet with wax paper.
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners sugar. Roll into 1-inch balls and place on the baking sheet.
Press a toothpick into the top of each ball (which will be used for a handle when dipping) and chill in the freezer until firm, about 30 minutes.
Melt the chocolate chips in a double boiler set over a pan of barely simmering water. Stir frequently until smooth.
Dip the frozen peanut butter balls in the chocolate while holding onto the toothpick, leaving a circle of exposed peanut butter on top. Return to the cookie sheet and refrigerate until serving. These keep, in a sealed container in the fridge, for up to a week.
Makes about 50.
Recipe adapted from : AllRecipes.com