I love chocolate. On the contrary, the only way to get my mother to eat chocolate is to add peanut butter to the equation. I was absolutely delighted when she suggested that we create peanut butter chocolate candy together. I’ll use any excuse possible to experiment with chocolate in the kitchen-especially if I know my mother and I will have a chance to bond over it.
For the record, Reese’s eggs are mutually our favorite Easter candy, due to the high peanut butter to chocolate ratio. This recipe tastes very similar, depending on how well you can shake the melted chocolate off the peanut butter ball.
Peanut Butter Chocolate Candy
Adapted from Eating On A Dime
1 1/2 cup creamy peanut butter
½ cup butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
3 cups semi-sweet or milk chocolate chips
1/2 tsp fine salt
2 tablespoons shortening
Line a baking sheet with parchment paper or waxed paper and set aside.
Once all of your peanut butter balls are coated, put the cookie sheet in the fridge for 15-30 minutes. This will ensure the chocolate coating is completely hardened.
After the chocolate has hardened, the candies can be added to paper muffin liners or candy wrappers for serving. Depending on the time of year, they may need to be kept in the refrigerator to keep them from melting.
I had a lot of fun making these decadent candies with my mother. Happy baking!