Ingredients
- 8 oz cream cheese (softened): Provides a creamy base for the balls.
- 1 cup peanut butter (creamy or chunky): Adds nutty flavor and rich texture.
- 3 cups powdered sugar: Sweetens the mixture and helps firm up the filling.
- 1 tsp vanilla extract: Enhances the flavor complexity.
- 2 cups semi-sweet chocolate chips: Used for a rich, chocolatey coating.
- 1 tbsp coconut oil or shortening (optional): Aids in smoothing out the chocolate for easier dipping.
Instructions
Step 1: Prepare the Peanut Butter Mixture
- In a mixing bowl, thoroughly beat the cream cheese and peanut butter until smooth.
- Gradually add the powdered sugar and vanilla extract, continuing to mix until the mixture is firm and smooth enough to be rolled into balls.
Step 2: Shape the Balls
- Scoop the mixture using a small spoon or melon baller and roll into bite-sized balls.
- Arrange the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes until they are firm.
Step 3: Melt the Chocolate
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Melt in 30-second intervals, stirring in between, until the chocolate is completely smooth.
Step 4: Coat the Peanut Butter Balls
- Dip each chilled peanut butter ball into the melted chocolate using a fork or skewer, ensuring they are fully coated.
- Let any excess chocolate drip off before returning them to the parchment paper.
Step 5: Chill to Set
- Refrigerate the coated balls for at least 1 hour, or until the chocolate is firm and set.
Variation
- For a holiday twist, sprinkle the chocolate with crushed peppermint candies or holiday-themed sprinkles before it sets.
- Substitute the semi-sweet chocolate with white or dark chocolate for a different flavor profile.
Notes
- Ensure the peanut butter balls are thoroughly chilled before dipping in chocolate to maintain their shape and prevent melting.
Serving Suggestions
- Serve these peanut butter balls on a decorative platter adorned with edible gold leaf for an elegant touch.
- Pair with coffee or a glass of milk to balance the richness of the dessert.
Tips
- If the mixture is too sticky to roll, chill it in the refrigerator for an additional 10-15 minutes before shaping.
- For a smoother chocolate coating, add a tablespoon of coconut oil to the chocolate chips before melting.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 200 kcal
- Sodium: 75 mg
- Protein: 4 g