Creamy Peanut Butter Bites (Print Version)

Creamy peanut butter centers coated with smooth chocolate, ideal for holidays and sharing.

# What You'll Need:

→ Peanut Butter Filling

01 - 1½ cups creamy peanut butter
02 - ½ cup unsalted butter, softened
03 - 1 teaspoon pure vanilla extract
04 - ¼ teaspoon fine salt
05 - 3½ cups powdered sugar, sifted

→ Chocolate Coating

06 - 2 cups semi-sweet chocolate chips
07 - 2 tablespoons coconut oil or vegetable shortening

# Directions:

01 - Beat peanut butter, softened butter, vanilla extract, and salt in a large bowl until smooth and creamy.
02 - Gradually blend in powdered sugar until a thick, slightly crumbly dough forms.
03 - Scoop 1-tablespoon portions and roll into 1-inch 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 and coconut oil in 30-second microwave intervals, stirring until smooth.
06 - Using a toothpick, dip each peanut butter ball into melted chocolate, leaving a small circle exposed for appearance.
07 - Place dipped buckeyes back on the baking sheet. Remove toothpicks and smooth the exposed top with a finger if desired.
08 - Refrigerate until chocolate sets, about 20 minutes. Store in an airtight container in the refrigerator.

# Expert Suggestions:

01 -
  • They taste like they took hours but come together in about 30 minutes of actual work.
  • That moment when the chocolate sets and you bite through to find the soft, buttery center is genuinely addictive.
  • Everyone recognizes them instantly, and they disappear faster than you can arrange them on a plate.
02 -
  • The peanut butter dough needs to be truly cold before dipping, or it'll slide right off the toothpick and into your chocolate bowl in a sad little plop.
  • The coconut oil isn't optional—it's what prevents the chocolate from setting rock-hard and making these impossible to bite through.
03 -
  • Use a wooden toothpick instead of plastic—it's sturdier and won't snap right when you're elbow-deep in chocolate.
  • If you want them to look professionally polished, dip each ball twice, letting the chocolate set between dips for a thicker, smoother coat.
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