Bol από pasta de amendoim

Ingredientes

• 1/2 cup (115g) unsalted butter (, softened to room temperature)
• 1 cup (240g) creamy peanut butter (not natural)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 - 2.5 cups (240g-300g) powdered sugar, sifted
• 300 g (10.5 oz.) semi sweet/dark chocolate (, coarsely chopped)

Modo de preparo

1. 1

   Using a wooden spoon, a spatula, or a handheld or stand mixer fitted with a paddle attachment (on medium speed), mix butter and peanut butter until combined and creamy. Add vanilla and salt and mix until combined. Add 2 cups powdered sugar and beat until combined. It’s ok if the mixture is a little crumbly or soft. Add more powdered sugar as needed until you can easily form the mixture into balls.

2. 2

   Roll peanut butter dough into 1.5-inch/4 cm (or any size you want) balls and place on a baking sheet lined with parchment paper. Place in the refrigerator for 1 hour or until firm.

3. 3

   Melt chocolate in a double boiler or the microwave, then place in a tall glass or a measuring cup, so it’s easier to dip the balls.

4. 4

   Remove peanut butter balls from the refrigerator and dip them in the chocolate using a dipping tool or a fork, then tap to allow excess chocolate to drip off. Place balls back onto the baking sheet. Place in the refrigerator until chocolate is set before serving.

5. 5

   Peanut butter balls can be kept in an airtight container in the refrigerator for 5 days.