I have been craving peanut butter cups for weeks now, this week I finally had the time to make some of these Peanut Butter Creams which taste just like a Reese’s Peanut Butter Cup! They are so simple with just a few ingredients. Since these are coated in chocolate, I thought that they would be a good first step towards practicing my chocolate coating.I usually avoid anything involving melted chocolate, but this time I was confident I could make it work!
Peanut Butter Creams
- 1 16 oz. Jar Smooth Peanut Butter
- 1 lbs. Powdered Sugar
- 1/4 Cup Unsalted Butter (Melted)
- Chocolate for melting (I used quick chocolate candy melts because I think they are the easiest, but If you want to use chocolate go right ahead!)
- 5-6 Teaspoons Shortening
1.In a large bowl, combine the peanut butter, powdered sugar and melted butter. Stir until completely combined. The mixture will be fluffy and not sticky to the touch
2. Roll the peanut butter mixture into 1-inch balls. It will be able 1 tablespoon worth in each ball. They can be a little bigger or smaller depending on how much peanut butter you want to taste. I try not to make these too large because they do taste very rich.
3. Place the peanut butter balls on a parchment lined baking sheet. Freeze the balls for 10-15 minutes or until they firm up a little. This step is more of an optional one, but I think that they are easier to cover when they have hardened a little.
5. Melt the chocolate or candy melts in a small bowl. Using a candy dipper, (or fork if you don’t have one) dip each peanut butter ball into the chocolate until completely covered. Carefully slide the ball off the fork or dipper with a toothpick and onto a piece of parchment. Allow the chocolate to harden before moving.
- Tip: if the chocolate or candy coating is too thick, try adding a teaspoon of Shortening at a time to it until it has thinned out a little.