Peanut Butter Filling

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Ingredients

Peanut Butter Filling

  • 1 ½ cups creamy peanut butter (avoid natural oil-separating peanut butter for best texture)

  • ½ cup (1 stick) unsalted butter, softened at room temperature

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • 3 ½ to 4 cups powdered sugar (confectioners’ sugar)

Chocolate Coating

  • 12 oz (approx. 2 cups) semi-sweet or dark chocolate chips / melting wafers

  • 1 tbsp vegetable shortening or coconut oil (helps thin the chocolate for smooth dipping)

Instructions

1. Make the Filling

  1. In a large bowl, beat the creamy peanut butter and softened butter together until smooth and well combined.

  2. Mix in the vanilla extract and salt.

  3. Gradually add the powdered sugar, about 1 cup at a time, mixing thoroughly until a pliable, non-sticky dough forms.

2. Shape & Chill

  1. Line a large baking sheet with parchment paper or wax paper.

  2. Roll the mixture into 1-inch balls (about 1 tablespoon each) and place them on the prepared baking sheet.

  3. Insert a toothpick into the top center of each ball.

  4. Transfer the tray to the freezer for 20–30 minutes (or refrigerator for 1 hour) until the balls are completely firm and cold.

3. Dip in Chocolate

  1. Melt the chocolate chips and shortening together in a heat-safe bowl set over simmering water (double boiler) or in the microwave in 30-second bursts, stirring until silky smooth.

  2. Holding the toothpick, dip each peanut butter ball into the melted chocolate, leaving a small circle of peanut butter exposed at the top.

  3. Let excess chocolate drip off, then set the ball back onto the parchment paper.

4. Set & Serve

  1. Carefully remove the toothpicks and smooth over the small holes with the tip of your finger or a warm spoon.

  2. Chill in the refrigerator for at least 20–30 minutes until the chocolate coating sets firm.

  3. Keep stored in an airtight container in the fridge!