Hi, I’m Jane. Today, we’re going to make white chocolate peanut butter balls recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
White Chocolate Peanut Butter Balls Recipe
White Chocolate Peanut Butter Balls is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. White Chocolate Peanut Butter Balls is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook white chocolate peanut butter balls using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make White Chocolate Peanut Butter Balls:
- Make ready 2 cup smooth peanut butter
- Make ready 1/2 stick cold butter, chopped
- Take 1 tsp vanilla extract
- Make ready 1 1/2 cup powdered sugar
- Get 12 oz white chocolate baking morsels/chips
Steps to make White Chocolate Peanut Butter Balls:
- Cream the butter and peanut butter until smooth
- Add vanilla extract and powdered sugar and mix until a soft dough forms.
- Roll your dough into balls. One inch in diameter is about one tbsp each. This last batch was a little too big so I would suggest getting them rolled as small as possible unless you’ve got a real sweet tooth!
- Place peanut butter balls on a protected cookie sheet pan. (Parchment or silicon covered pan works well here)
- Freeze for at least 30 mins.
- When you are just about ready to take the dough balls out pour your white chocolate into a microwave safe bowl.
- Microwave for 30 second increments until silky and melted. About 2 mins.
- Take your peanut dough balls out and stick each one with a toothpick. Dunk each ball in white chocolate and return to the cookie sheet. After all have been dunked return to the fridge or freezer. These set up very quickly. About 10 mins.
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