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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 1 1/2 lbs powdered sugar
- 3 teaspoons vanilla
- 1/2 lb butter (2 sticks) or 1/2 lb margarine, softened but not melted (2 sticks)
- 1 (16 ounce) jar creamy peanut butter (small jar)
- 1 lb chocolate bark (comes in big rectangular bricks and its for dipping things into)
Method
- Cook time is freeze time.
- Mix first 4 ingredients together in big bowl. (use your stand mixer if you have one to make the work easier).
- Wash hands and roll mixed dough into quarter or smaller size balls (we prefer them smaller than bigger -- they are more pop-able that way!). This recipe will make 5-6 dozen nickel size ones.
- Method #1 --.
- Place the balls on a big cookie sheet covered with wax paper. Stick a toothpick into each one. Set in freezer to firm up. After they are thoroughly chilled and working with 10 or so out of the freezer at a time, take a toothpick and dip into the chilled balls halfway into melted chocolate OR --.
- Method #2 --.
- Don't put toothpicks in, chill the balls in the freezer and let them harden up. With a small spoon, dip some melted chocolate bark over each ball trying to cover the end and maybe half way down. Let them harden up and then --.
- Either method you choose, store in an air tight container IN THE FREEZER. Trust me -- they are best this way.
