I told you that I would never choose a vanilla cupcake? That's because I'd be too busy eating the chocolate cupcakes topped with 6 inches of peanut butter buttercream and dreaming about having a baby girl named Reese. (Ok, just kidding...)
This recipe is one of those classic candy recipes that is usually on my agenda every Christmas. This year it almost didn't make an appearance until I saw it on Pinterest and remembered how amazing they are! They are decadent, rich, full of chocolate peanut buttery goodness, and best of all - bite sized! That way you can convince yourself you're not eating as much as you think you are...
So gear up to be really, really patient...and really, really satisfied with the results. The dipping can be tricky and time consuming, but trust me - it's worth it.
1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips
1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Now, if you don't care about perfection, you can get these done a lot faster (see mine as an example...heh!)
No matter how they look, they TASTE amazing. And isn't that all that matters anyway?
Now, try to eat just one...