Ingredients:

  • 1.5 cups creamy, unsalted peanut butter
  • 0.5 cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon fine grain sea salt
  • 3 cups powdered sugar, sifted
  • 12 oz dark chocolate (70% cocoa), chopped
  • 1 tablespoon coconut oil

Instructions:

  1. In a large mixing bowl, beat the softened butter and peanut butter on medium speed for approximately 3 minutes until the mixture is aerated, light in color, and fluffy.
  2. Incorporate the vanilla extract and sea salt into the peanut butter mixture.
  3. Gradually add the sifted powdered sugar one cup at a time, mixing on low speed until a stable dough forms that is not sticky to the touch.
  4. Chill the dough in the refrigerator for 30 minutes to stabilize the lipids before rolling.
  5. Using a small cookie scoop, portion the dough and roll into 1-inch spheres. Place them on a parchment-lined baking sheet.
  6. Flash-freeze the rolled spheres for 20-30 minutes. This thermal management prevents the peanut butter from liquefying when dipped in warm chocolate.
  7. Melt the dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth and glossy.
  8. Using a dipping tool or fork, submerge each chilled ball into the chocolate, let the excess drip off, and return to the parchment paper to set until the crust is shattering and firm.