2tablespoonsparaffin waxgrated (You can substitute this with Candy Melts - then you would leave out the paraffin wax)
In a large bowl add peanut butter, butter, powdered sugar and vanilla extract. Mix to combine.
1½ cups chunky or creamy peanut butter, ½ cup butter, 2 cups powdered sugar, 1 teaspoon vanilla extract
Form into 25 balls. Using a double boiler bring water to a rolling boil and add chocolate chips and wax. Stir until smooth.note: if you use the candy melts, leave out the wax and follow the directions on the package)
12 oz bag of chocolate chips, 2 tablespoons paraffin wax
Using a spoon dip each peanut butter ball into chocolate to cover. Place dipped balls on a rimmed sheet pan lined with wax or parchment paper.
Sprinkle with holiday themed sprinkles or drizzle with white chocolate (optional)
Place in freezer to harden about 30 minutes.
To Store: Peanut butter balls can stored in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: You can freeze them in a freezer-safe container for up to 3 months.
Do not use natural peanut butter in this recipe--it is too oily and the balls will not set properly. I think Jif or Skippy works great!
If the balls are not holding together well, add a little more confectioner sugar (powdered sugar). Add one tablespoon at a time until the desired consistency is reached.
If your dough becomes too sticky to roll, just put it in the refrigerator for a few minutes. It is much easier to work with the dough when it is cool. (You may even want to consider putting the dough in the refrigerator for a few minutes before you begin forming balls).
When dipping the balls into the melted chocolate, let the excess chocolate drip off for just a moment before placing on wax paper or parchment paper.
I like to use this cookie scoop to keep the balls uniform in size.