# Components:
→ Peanut Butter Filling
01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1 teaspoon pure vanilla extract
04 - 1/4 teaspoon fine sea salt
05 - 3 1/2 cups powdered sugar, sifted
→ Chocolate Coating
06 - 2 cups semisweet chocolate chips or chopped chocolate
07 - 2 tablespoons coconut oil or vegetable shortening (optional)
# Directions:
01 - In a large mixing bowl, blend peanut butter, softened butter, vanilla extract, and salt until smooth and creamy.
02 - Gradually add powdered sugar, mixing until fully combined and the mixture is stiff yet pliable; use hands if necessary.
03 - Scoop 1-inch portions and roll into smooth balls. Arrange on a parchment-lined baking sheet.
04 - Refrigerate the peanut butter balls for at least 30 minutes until firm.
05 - Gently melt chocolate chips with coconut oil (if used) over simmering water or in 30-second microwave intervals, stirring until smooth.
06 - Use a toothpick to dip each chilled ball about 3/4 into melted chocolate, leaving the top exposed. Allow excess chocolate to drip off.
07 - Place dipped confections back on the baking sheet, remove the toothpick, and smooth the hole if desired.
08 - Refrigerate for 30 minutes or until chocolate is fully set. Store in an airtight container under refrigeration.
