I like to remind everyone about this dessert around this time of year because it's perfect for picnics or tailgates! With just 4 ingredients, it's a no-bake, no-fuss treat! Find the recipe below!
Recipe adapted from The Preppy Kitchen who had the brilliant idea of using coconut oil over crisco or melting chocolates.
Ingredients:
1 cup peanut butter smooth
5 tbsp butter
2 cups powdered sugar
1 tsp vanilla extract
2 cups semisweet chocolate morsels
2 tbsp coconut oil or 1 tbsp
Directions:
In a stand mixer or with a hand mixer combine the peanut butter and butter with the vanilla extract. Gradually add powdered sugar and mix on low until well blended. Scrape the sides of the bowl and mix again.
Form tablespoon-sized portions and shape them into balls. Place the balls on a baking sheet and refrigerate until solid or firm, for at least 20 minutes.
Combine chocolate and coconut oil in a medium bowl and melt at 50% power in the microwave. Heat in 30-second intervals, stirring between each session.
Stir well and let it cool to room temperature.
Use a skewer or toothpick to dip the peanut butter balls into the chocolate, making sure to leave a sliver of the peanut butter to get that classic 'buckeye' look.
Chill to allow the chocolate to firm up and enjoy. If you want to remove the holes left from the skewers, run a small knife or spatula over the tops.
Store in refrigerator for up to two weeks.
Looking for the dress? Find it here. The Apron can be found over at JuliaCurated.shop
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