1/3 cup (171 grams) peanut butter (I used creamy)
2 tablespoons butter (salted or unsalted; I used Smart Balance spread to make these vegan)
1/2 cup (60 grams) powdered sugar
1 cup (6 ounces) semi-sweet chocolate chips (I used Ghiradelli)
1 tablespoon vegetable shortening (optional)
Sprinkles, if desired
- Cream together peanut butter and butter until completely incorporated and smooth.
- Add powdered sugar to peanut butter mixture and mix thoroughly until a soft dough forms. Form into tablespoon size balls using a cookie scoop and place on a baking sheet lined with aluminum foil; freeze for 30 minutes.
- Place chocolate chips in a microwave safe bowl, and microwave for 30 seconds. Stir the half-melted chocolate, and add in the shortening. Microwave for another 30 seconds, and stir until smooth. If chocolate is not completely melted, microwave in 15 second intervals until smooth.
- Take the peanut butter balls out of the freezer; dip each truffle into the chocolate, and place back on the baking sheet. Top with sprinkles if desired. Chill for another 20 minutes to completely harden the chocolate.
Adapted from Deliciously Yum