It must be sacrilege to post about something so sinfully sweet as Peanut Butter Balls in January. This is the month where we’re supposed to be getting healthier! And to make matters worse, I don’t even have an interesting name connection for this recipe. But my family loves peanut butter balls (what’s not to love in combining peanut butter and chocolate?). And the thing is, I didn’t like most of the recipes I found for these bite-size, delicious treats; they were too sweet. Don’t get me wrong, I like my fair share of sweetness, but you can definitely have too much of a good thing. So here’s what I came up with.
This recipe has a higher peanut butter to powdered sugar ratio or HPBPSR (it’s an important ratio so it needs an acronym). It’s still sweet; just not as much as other recipes call for. This is the best recipe to make for parties and with the Superbowl right around the corner, these could be a hit! Enjoy!
3 cups peanut butter, softened
1 cup dairy-free margarine, softened
5 cups powdered sugar
1 bag chocolate chips, melted
2 tablespoons vegetable shortening
Stir together peanut butter and margarine until well blended. Add powdered sugar. Roll into bit-size balls. Refrigerate for about an hour.
Melt chocolate chips and shortening together and stir until well blended. Dip peanut butter balls in the chocolate using a fork so you can tap off excess chocolate. Lay chocolate covered balls on waxed paper until chocolate coating is firm. Try to eat only one (is that possible?)