Ingredients with Measurements:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 12 oz semisweet chocolate chips
- 1/4 cup vegetable shortening
- 1/2 cup hagelslag (Dutch chocolate sprinkles)
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. In a mixing bowl, cream together the peanut butter and softened butter until smooth.
2. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
4. Chill the peanut butter balls in the refrigerator for at least 30 minutes.
5. In a double boiler or microwave-safe bowl, melt the chocolate chips and vegetable shortening together until smooth.
6. Dip each peanut butter ball into the melted chocolate, using a fork to fully coat it.
7. Place the chocolate-covered peanut butter balls back onto the parchment-lined baking sheet.
8. Sprinkle hagelslag onto the top of each ball while the chocolate is still wet.
9. Chill the peanut butter balls in the refrigerator until the chocolate has hardened, about 15-20 minutes.
10. Serve and enjoy!
Time:
Preparation time: 20 minutes
Chilling time: 45 minutes
Cooking time: 5 minutes
Temperature:
Refrigerator temperature: 40°F
Chocolate melting temperature: 110°F
Serving size:
This recipe makes approximately 36 chocolate-covered peanut butter balls.
Nutritional information:
Calories per serving: 160
Total fat: 10g
Saturated fat: 4g
Cholesterol: 5mg
Sodium: 35mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Creamy peanut butter can be substituted with crunchy peanut butter.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
- Vegetable shortening can be substituted with coconut oil.
Variations:
- Add chopped nuts, such as pecans or almonds, to the peanut butter mixture for added texture.
- Use different types of sprinkles, such as rainbow or gold, for a festive touch.
- Drizzle white chocolate over the top of the chocolate-covered peanut butter balls for a decorative finish.
Tips and tricks:
- Make sure the peanut butter mixture is well chilled before dipping it in the melted chocolate to prevent it from falling apart.
- Use a toothpick to help dip the peanut butter balls into the chocolate and to remove any excess chocolate.
- Store the chocolate-covered peanut butter balls in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store the chocolate-covered peanut butter balls in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
These peanut butter balls do not need to be reheated.
Presentation ideas:
Arrange the chocolate-covered peanut butter balls on a platter and sprinkle additional hagelslag over the top for a beautiful presentation.
Garnishes:
Garnish the platter with fresh berries or mint leaves for added color and flavor.
Pairings:
These chocolate-covered peanut butter balls pair well with a glass of milk or a cup of coffee.
Suggested side dishes:
These peanut butter balls can be served as a dessert on their own or alongside a fruit salad or ice cream.
Troubleshooting advice:
If the peanut butter mixture is too soft to roll into balls, chill it in the refrigerator for an additional 10-15 minutes.
Food safety advice:
Make sure to wash your hands and any utensils used in the preparation of this recipe to prevent the spread of bacteria.
Food history:
Peanut butter balls are a classic American treat that have been enjoyed for generations. The addition of hagelslag, or Dutch chocolate sprinkles, adds a unique twist to this beloved dessert.
Flavor profiles:
These chocolate-covered peanut butter balls are sweet, creamy, and rich in flavor.
Serving suggestions:
Serve these peanut butter balls as a sweet treat at a party or as a dessert after dinner.
Related Categories
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Region: Dutch
Taste: Sweet, Salty, Creamy, Nutty, Chocolatey