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Chocolate Peanut Butter Candies

Chocolate peanut butter candies have creamy peanut butter centers coated in smooth semisweet chocolate. Chill the shaped centers until firm, dip them in the melted coating, and refrigerate again before serving.
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Prep Time 20 minutes
Cook Time 2 minutes
Chilling 50 minutes
Total Time 1 hour 12 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Centers
  • 1 cup creamy peanut butter
  • 0.5 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 3 cups powdered sugar
Chocolate coating
  • 1 bag (12 oz) semisweet chocolate chips
  • 1 tbsp vegetable shortening

Equipment

  • 1 rimmed sheet pan
  • 1 microwave

Method
 

Make the centers
  1. Line a rimmed sheet pan with parchment paper.
  2. Beat the peanut butter and softened butter in a large bowl until smooth, then beat in the vanilla and salt.
  3. Add the powdered sugar in batches and mix until a firm dough forms.
  4. Roll the mixture into 36 balls, about 1 inch each, and arrange them on the prepared pan.
  5. Refrigerate for 30 minutes, until firm.
Make the chocolate coating
  1. Combine the chocolate chips and shortening in a microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring each time, until smooth.
  2. Dip each chilled ball into the melted chocolate, letting excess chocolate drip back into the bowl, and return it to the pan.
  3. Refrigerate the candies for 20 minutes, until the coating is firm, before serving.

Notes

For neat coatings, let excess chocolate drip off each ball before returning it to the pan. Store covered in the refrigerator for up to 2 weeks; freezer-friendly for up to 2 months. For a dairy-free option, use dairy-free butter and chocolate chips.