Le Palais Vintage Pearlescent Satin Dress

1 cup creamy peanut butter

4 tablespoons unsalted butter softened

1⁄4 teaspoon salt

1 teaspoon vanilla extract

2 1⁄2 cups powdered sugar

1 1⁄2 cups semi-sweet chocolate chips

1 tablespoon coconut oil

Instructions

In a large mixing bowl, use an electric mixer to mix the peanut butter, butter, salt, and vanilla extract until smooth. Gradually add the powdered sugar, 1⁄2 cup at a time, until the mixture is crumbly but stays together when pressed.

Measure 1 tablespoon of peanut butter mixture, roll it into a smooth, tight ball, then place it on a parchment or wax paper-lined baking sheet. Repeat until all of the peanut butter filling has been used, then freeze the balls for 20-30 minutes or until they are firm.

Melt the chocolate chips and coconut oil in a microwave-safe bowl in the microwave in 30-second increments, stirring in between each one, until it is smooth.

Use a toothpick to dip the peanut butter balls into the chocolate one at a time, but make sure to leave the top of peanut butter center showing - this is what will make them resemble buckeye nuts. Place them back on the baking sheet and let them rest so the chocolate can harden. You may also put them in the refrigerator to help them set.

Once the chocolate is set, transfer the candy to an airtight container, and store in the refrigerator for up to 5 days.

Tips

Salted butter can be used instead of unsalted butter, but you'll want to omit the added salt.

I did not try this with milk chocolate chips, but they may form a softer shell that will melt faster at room temperature.

Do not use natural or homemade peanut butter because the extra oil will make the candies too soft.

Use vinyl gloves to roll the peanut butter balls together and for handling the candies after they are coated in chocolate.

Make sure the peanut butter balls are nice and firm before dipping them into the warm chocolate.

The chocolate should be very smooth before dipping. Make sure to stir the chocolate thoroughly.