Use a rimmed baking sheet (like a small baking sheet) that can fit into your refrigerator. Prep the sheet with parchment or wax paper.In a mixing bowl, blend together the peanut butter and the butter. Then add the powdered sugar and vanilla and mix until blended. Use a small cookie scoop to scoop out the balls, roll them as needed between your hands, and then place them on to the baking sheet. Transfer the baking sheet to the refrigerator and refrigerate until firm (15-20 minutes).
In a microwave safe bowl, melt together the chocolate and the coconut oil until smooth, stopping every 20 seconds to stir. Use a fork, spoon, and/or candy dipping tool to dip each peanut butter ball into the melted chocolate fully covering the ball with the chocolate. Then sprinkle on the toppings and return the baking sheet to the refrigerator to set (20 minutes or more).
Recipe Notes
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originally posted:
October 20, 2021
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!