Peanut butter and chocolate were meant for each other. I am going to go out on a short limb and even say that they belong together more than peanut butter and jelly. This is evident by how many dessert recipes I save which include these two ingredients. Conveniently, the mascot of my alma mater is a Buckeye, which can be transformed into a peanut butter and chocolate delicacy in the kitchen. At the beginning of football season usually I make a huge batch of these goodies, freezing most and bringing them out of hibernation on game days. This season, I have been busy making a different peanut butter and chocolate dessert every weekend. Today however, I am going back to the original.
1-1/2 cups creamy peanut butter
1 cup butter, softened
1 tsp vanilla extract
4 cups sifted confectioner’s sugar (or 3 cups unsifted)
6 oz chocolate candy bark
6 oz semi-sweet chocolate chips
2 Tbsp shortening
- Line two baking sheets with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, and vanilla. Add confectioners’ sugar one cup at a time to reach desired consistency, then use hands to form a smooth stiff dough.
- Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
- Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
- Refrigerate for 30 minutes to set. Remove toothpicks and carefully smudge the holes left behind with fingertip.
Source: The Spiffy Cookie original