0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
2 hr 35 min |
| Active: |
35 min |
| Yield: |
40 bites |
Ingredients
- One 16-ounce jar crunchy peanut butter
- 2 1/4 cups confectioners’ sugar
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla
- 4 tablespoons coconut oil
- 16 ounces semisweet chocolate chips
Instructions
- For the peanut butter filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, confectioners’ sugar, butter and vanilla. Mix on medium-low speed until creamy. Shape into 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours.
- For the chocolate coating: In a heat-proof glass bowl set over a pot of simmering water, add the coconut oil and chocolate chips; melt together, stirring, until smooth and silky. Dip the peanut butter balls in the chocolate and place back on the parchment-lined baking sheet. Let cool until completely set, then refrigerate until ready to serve, up to 24 hours.
Nutrition Facts
| Serving Size |
1 of 20 servings |
| Calories |
341 |
| Total Fat |
23 g |
| Saturated Fat |
10 g |
| Carbohydrates |
33 g |
| Dietary Fiber |
2 g |
| Sugar |
28 g |
| Protein |
6 g |
| Cholesterol |
6 mg |
| Sodium |
7 mg |
