HOW TO MAKE IT :
- In a large mixing bowl, blend melted butter, powdered sugar, peanut butter and vanilla extract until fully combined.
- Scoop balls and roll them into your hands, making about a 1-½ inch sized ball. Place on a parchment paper lined baking sheet and repeat until all filling is used.
- Refrigerate for about one hour.
- Melt chocolate according to package directions. Using a toothpick, dip bottoms into melted chocolate (leaving some of the peanut butter tops exposed). Place on parchment paper and allow to set.
- If desired, when chocolate has set, pinch the toothpick marks closed and pat until smooth. Store in an airtight container for up to two weeks. ENJOY.
Notes
**Chocolate candy coating is also known as chocolate almond bark or chocolate Candiquik
Nutrition Information:
Yield: 60Serving Size: 1
Amount Per Serving:Calories: 114Total Fat: 7gSaturated Fat: 3g
Trans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 36mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 2g
