How often are you stuck at home with a craving for chocolate and peanut butter and too lazy to go to the store?
If you’re anything like me, that would be daily.
Look no further. This is going to change your life if you’re a fellow sugar-holic. Not only are these super easy and require no baking, but you probably already have all the ingredients in your pantry as you read this. Yep. AND you can even make these vegan. Umm, can you say, epic win?
This recipe really reminds me of my childhood. In fourth grade I actually performed a “How To…” speech on how to make these beautiful little things after Momma Dito taught me. Naturally, the class devoured them in seconds. How could they not since they’re so heavily loaded with sugar? And peanut butter? AND chocolate!? All kids love that stuff.
Going on a tangent here– that was my favorite day of class that year. We sat there for an entire day eating food in the classroom, something that usually was so forbidden it almost assured you a speedy trip to see Mr. Principal. Not that day, my friends. There were sandwiches, breads, desserts, snacks, and all sorts of other goodies that these little kids in my class were being forced to share with the rest of us. I love that. Because for me it meant that the lame PB&J and bag of fruit inside my lunch box was going to stay there until I got home. Hehe. I’m sure my mom loved me for days like that.
I feel like that day was a prelude to this blog, and the food that I create on it. Did you guys ever have to do that dreamy speech as a kid? What’d you show people how to do?
I hope you enjoy these simple beauties. 😀
makes 24 candies, takes an hour
1 cup of peanut butter* (or all-natural peanut butter)
1/4 cup softened butter* (or a butter substitute)
2 cups of powdered sugar
2 tablespoons of vegetable oil
1/2 bag chocolate chips* (or a dairy-free chocolate chip)
toothpicks (for dipping)
In a large bowl, mix together the peanut butter and butter. Add powdered sugar until the powdered it is fully mixed in, which is easiest when adding the powdered sugar slowly. Roll the mixture into round balls (about the size of a golf ball), poke them each with a toothpick, and store in the freezer for half an hour.
Melt the chocolate with the oil over the stove or in the microwave until creamy. Pull the PB balls out of the fridge and immediately dip each one into the melted chocolate before they have time to sweat so that the chocolate sticks. Place them on a cookie sheet covered in wax paper. Once they have all been covered in chocolate, freeze for another half hour before indulging.
* They’re easily vegan by making these substitutions.
Then they’re ready! Store them in your fridge until they’ve all been eaten. So delish. Hope you all enjoy the close of January! 2014 is just getting started. 🙂