In a large bowl, cream together the butter and peanut butter until smooth and creamy. Add the vanilla extract and salt, and mix together until combined. Gradually add the powdered sugar, 1 cup at a time, until a thick dough-like consistency is achieved.
Roll the dough into 1.5-inch balls and place them on a parchment-lined baking sheet. Place the baking sheet in the refrigerator for 1 hour.
Melt the semi-sweet or dark chocolate in a double boiler, or microwave. Dip each ball in the melted chocolate, and tap off the excess chocolate. Place the balls back onto the baking sheet in the refrigerator to set.
These delicious peanut butter balls can be stored in an airtight container in the refrigerator for up to 5 days.
Q: What type of peanut butter should I use for this recipe?
A: For best results, it is recommended to use a traditional, creamy peanut butter. Avoid using natural or organic peanut butter, as the results may vary.
Q: Do I need to use a double boiler to melt the chocolate?
A: You can melt the chocolate in either a double boiler or the microwave. A double boiler is typically favored, as it prevents the chocolate from overheating.
Q: How long can I keep these peanut butter balls in the refrigerator?
A: If stored in an airtight container, the peanut butter balls can be kept in the refrigerator for up to 5 days.