No Bake peanut butter balls

• To Store: Peanut butter balls can stored in an airtight container in the refrigerator for up to 2 weeks.
• To Freeze: You can freeze them in a freezer-safe container for up to 3 months.

Tips: 

• • Do not use natural peanut butter in this recipe–it is too oily and the balls will not set properly. I think Jif or Skippy works great!
  • If the balls are not holding together well, add a little more confectioner sugar (powdered sugar). Add one tablespoon at a time until the desired consistency is reached.
  • If your dough becomes too sticky to roll, just put it in the refrigerator for a few minutes. It is much easier to work with the dough when it is cool. (You may even want to consider putting the dough in the refrigerator for a few minutes before you begin forming balls).
  • When dipping the balls into the melted chocolate, let the excess chocolate drip off for just a moment before placing on wax paper or parchment paper.

    Instructions

    • In a large bowl add peanut butter, butter, powdered sugar and vanilla extract. Mix to combine.
      1½ cups chunky or creamy peanut butter,½ cup butter,2 cups powdered sugar,1 teaspoon vanilla extract
    • Form into 25 balls. Using a double boiler bring water to a rolling boil and add chocolate chips and wax. Stir until smooth.

      note: if you use the candy melts, leave out the wax and follow the directions on the package)

      12 oz bag of chocolate chips,2 tablespoons paraffin wax
    • Using a spoon dip each peanut butter ball into chocolate to cover. Place dipped balls on a rimmed sheet pan lined with wax or parchment paper.
    • Sprinkle with holiday themed sprinkles or drizzle with white chocolate (optional)
      sprinkles
    • Place in freezer to harden about 30 minutes.

• I like to use this cookie scoop to keep the balls uniform in size.