These are a riff on buckeyes, with a creamy peanut butter center coated in a dark chocolate shell.
Ingredients
3/4cuppeanut butter(I recommend creamy)
1cupconfectioner's sugar(4 ounces by weight)
1/2tspvanilla extract
1/4cupbutter*softened
4ouncesdark chocolate**chopped
1/2tspoil(olive, coconut, avocado, etc)
Instructions
In a large bowl, whip together the peanut butter, confectioner's sugar, vanilla, and butter, using a hand mixer. It will be light and fluffy, like frosting.
Use a cookie scoop to portion out the mixture onto a wax paper or parchment lined tray. I do 1-tbsp scoops, though you may vary the size as desired. FYI the mixture will be very soft right now.
Chill the scoops in the fridge for about 20-30 minutes, until cold enough to roll into a more spherical shape, then place back into the refrigerator or freezer for another 30 minutes, to chill completely.
Melt the chocolate in a double boiler or in the microwave in 30-second intervals, then stir in the oil to thin the chocolate slightly.
Place the peanut butter balls on a wire rack, and pour the melted chocolate over them, scooping up the fallen chocolate as needed to recoat. Because the balls are cold, you'll notice that they will harden up the chocolate fairly quickly.
Chill the balls in the fridge for 10-15 minutes, to completely set the chocolate shell, then enjoy!
Store leftovers in the fridge or freezer.
Notes
*Salted is better here, but if using unsalted, add a pinch of salt to taste (start with 1/8 tsp).**Use a melting chocolate that you enjoy, not "ready-to-eat" bars found in the candy section. I like Ghirardelli's Dark Chocolate 60% disks. Note that darker chocolates with a higher cacao content will be more firm. If you use a milk chocolate, you may not need to thin it with oil.Storage: Keep in an airtight container in the fridge for up to 2 weeks.Freezing: Keep in an airtight container for up to 2 months. Thaw overnight in the fridge.