This recipe is for my chocolate covered peanut butter filled balls. I have been making these during the Holidays for a treat around 20 years now.
They are very rich, so making them into small ball rather than larger egg version is great.
Chocolate covered Peanut butter ball or eggs
1 1/2 cup creamy peanut butter
3/4 pd confectioners sugar ( little less than 2/3 cup)
1 1/2 melted butter
1 tsp vanilla (optional)
Cream together and chill well. Line baking sheets with wax paper or if you have a preference to something else that's fine. Make into balls or eggs place on lined baking sheets and chill again. Until ready to dip.
Melt coating chocolate either in double boiler or my favorite method is the microwave. Put chocolate in microwave and keep checking it , every 15 - 20 seconds at first until you get the feel for it. stir it in a whipping motion with fork. It wont take long.
Once chocolate is ready take your well chilled peanut butter and insert a toothpick I into them, and dip into chocolate. Don't worry about the mark on top where you pull out the toothpick. A little dab of chocolate will cover that right up. sit it on your wax paper lined baking sheet and let sit a while the chocolate will harden back up.
if you are using chocolate chips and which I do frequently and they turn out fine. They do give melting direction on the bag. Under dipping fruit it tells you, Make sure to add 1 tbsp of vegetable shortening (not oil) to every 6 oz of chips. If you don't add some shortening the chocolate is to thick and clumpy.