Chocolate Peanut Butter Balls

Ingredients

Peanut Butter Filling

• 1 cup creamy peanut butter
• ¼ cup unsalted butter
• ¼ cup light brown sugar
• 1 cups confectioners sugar

Chocolate Coating

• 8-10 ounces of dark chocolate (We used chunks of callebaut dark chocolate)

Garnish

• 1/4 cup unsweetened finely grated coconut
• 1/4 cup finely chopped blanched almonds

Directions

1. Peanut Butter Balls
2. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until starting to bubble a little, stir constantly. Remove from the heat. Add the confectioners’ sugar, stirring until completely combined with the peanut butter mixture. Set aside and let cool.
3. With a teaspoon, scoop the peanut butter mixture and use your hands to roll it into little bite sized balls about 1 inch in size.
4. Line a baking sheet with parchment paper and put the peanut butter balls onto the parchment paper. Put the peanut butter balls into the freezer for 30 minutes.
5. Meanwhile you can melt the chocolate in a double boiler or chocolate melter over medium to low heat. Stir with a rubber spatula occasionally.
6. Remove the sheet of peanut butter balls. Using a toothpick, dip the ball into the chocolate and hold over the pot until the chocolate drips off.
7. When the chocolate is still soft sprinkle on or lightly roll in the coconut and chopped nut topping. Store in the refrigerator in a covered container.
8. Method tip: You can partially dip the peanut butter ball, then us a silicone basting brush to ‘paint’ the chocolate on . It will go on nice and evenly and not be too thick.
9. Method tip: If the melted chocolate is firming up just warm up the chocolate again.