Let’s start with 1 cup of creamy peanut butter…
The better the peanut butter you use, the better this treat will be!
1/2 cup of cream cheese…
1 cup of crushed mini pretzel sticks…
1 cup of powdered sugar…
And a 1/2 teaspoon of vanilla!
Combine this bowl of ingredients with a spatula and a little bit of elbow grease.
Now roll this peanut butter mixture into balls. I like mine to be two bite sized, but you could roll yours a bit smaller.
Place your peanut butter balls on a cookie sheet lined with waxed paper and pop them into the freezer for 30 minutes!
While those are chilling let’s make our chocolate dipping sauce.
First we need to make a quick double broiler a.k.a bain-marie. Don’t worry, all you need to do is place a glass or metal bowl on top of a pot of boiling water. Make sure that the water is not touching the bottom of the bowl and that the pot and bowl are a tight fit!
Why do we need to make this? Chocolate can be very easily burnt if it is put over direct heat. The double broiler allows us to use the steam from the boiling water to slowly, gently melt our chocolate chips.
Speaking of chocolate chips, pour a 10 ounce bag of dark chocolate chips and 1 tablespoon of shorting into your bowl. Stir these two ingredients together until your chocolate is completely smooth.
Time to grab your chilled peanut butter balls from the freezer and dunk them into your melted chocolate…
Let them harden on a wire rack for a few minutes.
Let’s get a little fancy and top them with a bit of crushed pretzels before your chocolate sets!
I wish you a wonderful, peaceful and thankful Christmas with the ones you love.
My heart, prayers and tears go out to the family members that have recently lost loved ones in the beautiful town of Newtown, Ct.
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- Makes 2 dozen peanut butter balls
- 1 cup creamy peanut butter
- 1/2 cup cream cheese
- 1 cup crushed mini pretzel sticks
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 10 ounces dark chocolate chips
- 1 tablespoon shorting