Description
Delightfully rich and creamy Chocolate Peanut Butter Candies, perfect for satisfying your sweet tooth with a smooth peanut butter center coated in decadent semi-sweet chocolate. These bite-sized treats are easy to make, require no baking, and set quickly in the freezer and refrigerator, making them a perfect homemade candy for any occasion.
Ingredients
Scale
Peanut Butter Mixture
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Chocolate Coating
- 2 cups semi-sweet chocolate chips (or dark chocolate for a richer flavor)
- 1 tablespoon coconut oil or shortening (optional, for smoother chocolate coating)
Instructions
- Prepare the Peanut Butter Mixture: In a medium mixing bowl, combine the creamy peanut butter, softened unsalted butter, powdered sugar, and vanilla extract. Stir thoroughly until the mixture is smooth and fully incorporated with no lumps.
- Form the Candy Balls: Roll the peanut butter mixture into small, bite-sized balls. Place the formed balls on a baking sheet lined with parchment paper. Then chill them in the freezer for 15 to 20 minutes until they are firm and easy to handle.
- Melt the Chocolate: While the peanut butter balls chill, place the semi-sweet chocolate chips and coconut oil (if using) in a microwave-safe bowl. Heat in 20-second intervals, stirring well between each, until the chocolate is completely melted and smooth.
- Dip the Peanut Butter Balls: Using a fork, dip each chilled peanut butter ball into the melted chocolate, making sure it is fully coated. Gently tap the fork on the side of the bowl to remove any excess chocolate. Transfer the chocolate-coated candies back onto the parchment-lined baking sheet.
- Set the Candies: Once all candy balls are dipped, place the baking sheet in the refrigerator. Let them chill for 15 to 20 minutes or until the chocolate coating is completely set and firm.
Notes
- Use dark chocolate instead of semi-sweet chocolate for a richer and slightly less sweet flavor.
- The optional coconut oil or shortening helps achieve a smoother chocolate coating and a shiny finish.
- These candies should be kept refrigerated to maintain their firmness and prevent melting.
- For a nut-free option, substitute peanut butter with sunflower seed butter.
- Store leftovers in an airtight container in the refrigerator for up to two weeks.
