You can use your favorite type of chocolate with this; milk chocolate, semisweet, dark, or bittersweet chocolate work equally well in these treats. You can even mix the types of chocolate, if you wish.
INGREDIENTS | YIELDS 60 COOKIES
- 1½ cups creamy peanut butter
- ½ cup unsalted butter
- ½ teaspoon vanilla
- 3 cups sifted confectioners’ sugar
- 60 toothpicks
- 4 cups high-quality chocolate
- 2 teaspoons vegetable shortening, no substitutions
Line a baking sheet with wax paper; set aside. Combine peanut butter, butter, and vanilla until well blended and smooth. Add confectioners’ sugar; beat until well mixed.
Roll mixture into ¾" balls; place on waxed paper. Place a toothpick in each ball to aid in dipping. Place on wax paper-lined baking sheet. Freeze 30 minutes.
Melt chocolate and shortening together in microwave, stirring until blended and smooth, about 3 minutes.
Dip each frozen peanut butter ball in melted chocolate, leaving top of peanut butter showing. Work quickly. Place back on waxed paper.
Remove toothpick. Smooth over hole left from toothpick with your finger. Chill 2 hours.
About Paraffin Wax
Some recipes call for a little paraffin to be added to chocolate when dipping. This is to stabilize the chocolate and make it shiny when set. Pure vegetable shortening is a better choice: Paraffin contains trace amounts of toxins and is really not healthy for you.