Peanut Butter Balls (Truffles)

Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips, as well as the recipe notes below before beginning.

Ingredients

• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• 1 cup (250g) creamy peanut butter (not natural style)
• 2 and 1/2 cups (300g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped*
• 1 teaspoon vegetable oil (see Note)
• optional: sprinkles for topping

Instructions

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. If you notice any small chunks of butter, don’t worry—the mixture will smooth out. Add the confectioners’ sugar, vanilla extract, and salt, and beat on low speed for 2 minutes until everything is combined. The mixture will be a little soft and crumbly.
3. Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon or 18g of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total. The mixture can be a little crumbly, but the warmth of your hands will bring it together. If you find the peanut butter mixture becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which helps prevent the filling from sticking to your hands.