View Large Image Peanut Butter Balls Recipe Get ingredients: 4 oz (1/2 cup) butter (unsalted, room temperature, around 65° F / 18° C) 1 tsp vanilla extract 7.5 oz (1 1/4 cups) chocolate (semi-sweet) 14.25 oz (1 1/2 cups) peanut butter (smooth) 16 oz (4 cups) powdered sugar 1.875 oz (1/4 cup) coconut oil digital scale baking trays parchment paper stand mixer spatula small cookie scoop (1/8 cup) mini crock pot sifter 2 small spoons 1 tbsp, 1 tsp Line the baking trays with parchment paper. Set aside. Attach the paddle to the mixer. Add to mixer mixing bowl: 14.25 oz (1 1/2 cups) peanut butter 4 oz (1/2 cup) butter (chopped into about 4 pieces) Mix on low-then-high speed until smooth (as long as you want). Set mixer to low speed. Sift into mixer mixing bowl: 16 oz (4 cups) powdered sugar Add to mixer mixing bowl: 1 tsp vanilla Mix on low speed until it won't mix any more. Turn off the mixer. Remove the bowl from the mixer. Using a spatula or your hands, stir to form a smooth, stiff dough. Using a cookie scoop, take a ball of dough. Roll the balls using your hands. Place the balls on the baking tray. Place the baking tray in the fridge for 1 hour (or until the balls are firm). Plug in mini crock pot. Add to mini crock pot: 1.875 oz (1/4 cup) coconut oil 7.5 oz (1 1/4 cups) chocolate Stir occasionally until smooth. Keep the crock pot plugged in. When the timer is done, remove the baking tray from the fridge. For each ball: Using two spoons, place the ball into the crock pot. Using the spoons, cover the ball with chocolate. Using the spoons, return the ball to the baking tray. (It's okay if the tray is messy.) If there are any exposed areas, use a spoon to drip chocolate over the ball. Place the baking tray in the fridge for 1 hour.
