Monday, August 8, 2011

Chocolate dipped Peanut Butter Balls




We adapted this recipe for bullseyes here, and stuck to dipping the peanut butter balls in chocolate instead of submerging them. We also happily found that shaping the peanut butter balls more oval-ish makes perfectly amazing little acorns with their chocolate dipped tops. We'll definitely make these again when a "fall" theme is called for.


From the pantry:

1 1/4 cup peanut butter. I've used crunchy and creamy and both taste great.
1/2 cup neuchatel cheese
1/4 cup softened butter

1/4 teaspoon pure vanilla extract
1/2 cup cane sugar
pinch of salt

Mix everything together in your mixer and shape into walnut sized balls. Set them on a tray or in a baking dish in your freezer for five minutes. Meanwhile, in a double boiler, or small saucepan set in a frying pan of water, melt 3/4 cup chocolate chips over low heat. Prepare a sheet of wax paper on your workspace. Remove the tray of peanut balls from the freezer and dip into the melted chocolate, placing them on the waxed paper. These store best in the fridge but as many as this recipe makes and as big as our family is - they never last long! Our five year old made a batch for her papa's birthday and they were soon gone.

















2 comments:

Jedidja said...

Mjammie! Thats a great idea to do with children!

sweetmeas said...

Hey where did this come FROM!!!! Been Busy? LOL nice....GLUTEN FREE FOREVER!!!