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1/2 cup peanut butter (I use Skippy All Natural Creamy)
1/2 cup confectioner’s sugar
1/2 teaspoon pure vanilla extract
6 ounces of semisweet chocolate chips, about 1 cup (I use Guittard or Ghirardelli.)
1. Stir all ingredients until well blended. (If it is too difficult to stir, 10-20 seconds in the microwave will soften up the peanut butter.) Form into a ball.
2. Place mixture on parchment paper and roll out to 1/2 an inch thickness. Cut into 1 inch squares. Place on parchment paper, and refrigerate while you melt the chocolate.
3. In a microwave safe bowl, microwave half of the chocolate chips at thirty second intervals until fully melted. Stir in remainder of chips. Continue to stir until the new chips are almost melted. Microwave for 10-20 more to ensure all chocolate is fully melted and a smooth, flowing consistency. Use a fork to dip the squares in chocolate. Set on parchment paper. Refrigerate until the chocolate sets.
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