← Nouns Cooking · American

Ingredients

• 260 g smooth peanut butter (not natural style)
• 85 g unsalted butter, softened
• 280 g Icing sugar
• ½ tsp Vanilla extract
• 1 pinch Salt
• 225 g semisweet chocolate, chopped
• 1 tsp vegetable oil or coconut oil

Method

1. Beat the peanut butter, butter, vanilla and salt until smooth, then beat in the icing sugar until the mix holds together like soft dough.
2. Roll into balls about 2.5 cm across (you should get about 40) and set them on a tray lined with baking paper. Chill for 30 min, until firm.
3. Melt the chocolate with the oil in a heatproof bowl over barely simmering water, or in short bursts in the microwave, stirring until smooth.
4. Stick a toothpick into a ball and dip it into the chocolate, leaving a circle of peanut butter showing at the top. Let the excess drip off and put it back on the tray. Repeat with the rest.
5. Smooth over the toothpick holes with a fingertip and chill for 15 min until set. Keep them in the fridge.

Tips

• Contains peanuts, a major allergen.
• If the mixture is too soft to roll, add a little more icing sugar; if it cracks, add a spoonful of peanut butter.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Taste of Home