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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- 1 1/2 cups salted butter, at room temperature
- 3 cups unsweetened peanut butter
- 6 cups confectioner's sugar
- 1 tablespoon fleur de sel or Maldon sea salt (optional, to taste)
- 4 cups chopped dark chocolate or semisweet chocolate chips, for dipping
Method
- Combine the butter and peanut butter in the bowl of a stand mixer fitted with the paddle attachment, cream on medium speed until well combined and fluffy, about 4 minutes (You can do this by hand by stirring vigorously with a spatula until fluffy)
- Turn the mixer to medium low. With the mixer running, add the confectioner's sugar 2 cups at a time waiting until each addition is incorporated before adding the next. Add the salt and mix well.
- Once the mixture has come together, transfer bowl to freezer until mixture is chilled and firm, about 10 minutes. Roll tablespoon-sized lumps into 1-1/2" balls and place on a baking sheet lined with waxed paper or parchment, refreezing mixture as needed if it begins to melt. Inser a toothpick into the top of each ball and place baking sheet in freezer until buckeyes are firm, about 30 minutes.
- While the peanut butter balls are chilling, melt the chocolate in a bowl placed on top of a saucepan filled with simmering water, stirring occasionally; or in the microwave in 15-second intervals, stirring and scraping down sides with rubber spatula between each zap until the chocolate is melted (be careful not to burn). Allow to cool slightly.
- Remove chilled peanut butter balls from freezer and dip in chocolate using the toothpicks, leaving a circle of exposed peanut butter on top. Place back on wax paper to set. Once they're all dipped, remove the toothpicks and smooth out the toothpick hole with a finger (alternatively, put a crystal or flake of fancy sea salt on top to hide it.)
