Peanut Butter Balls

Every time I think of peanut butter balls I remember being probably about four years old, standing over a small folding table in the kitchen that we only pulled out during the holidays so that I could help bake, since I couldn't reach the counters. And just being covered in powdered sugar. We didn't usually dip our peanut butter balls in chocolate, but instead rolled them in different toppings like powdered sugar and sprinkles.
I loved these little candys...cookies? Balls? I'm not really sure what their proper genre would be, but whatever they are, I still love them.
Besides the sickening amounts of nostalgia that make me love these umm...balls... There's also the peanut butter.
And the chocolate.
We can't forget the chocolate.
These are so easy to put together and so much easier to eat.
This recipe makes quite a few, so unless you have more self control than I do, or plan to quickly remove them from your household, I might suggest halving it.
Or don't.
Either way....I say make them.

Peanut Butter Balls
Ingredients:
2 cups (500 grams) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar
Chocolate Coating
9 ounces (255 grams) semi sweet chocolate, coarsely chopped
2 tablespoons (25 grams) shortening

Directions:
Line a baking sheet with parchment paper.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).

Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.

Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.

Makes about 40 pieces, depending on size.

Source:Joy of Baking
Photos by Keegan Orange