Peanut Butter Meltaways

December is a time filled with parties and lots of opportunities to show friends and loved ones, teachers and coaches, mail persons and babysitters how much you appreciate them.  Nothing says "love" like a homemade gift.  I started making these peanut butter yummies when I was a young girl.  They've been tweaked over the years for a smoother filling and more professional appearance that only looks hard.

 

Here's what you'll need:
2 c creamy peanut butter
1 stick unsalted butter, room temp
1 tsp vanilla
1 lb powdered sugar, sifted
12 oz milk or dark chocolate, chopped
1 TBSP Crisco shortening

Combine peanut butter and butter in a mixing bowl.

 Beat until well combined.  Add the vanilla.
With the mixer on low, add most of the pound of powdered sugar, stirring until well mixed.  The amount you need will differ, depending on how warm your house is.  You want to add sugar until your mixture looks like a soft playdoh.

Line 2 baking sheets with parchment paper.  Use a small cookie scoop to form all the dough into balls.  I use a cookie scoop so they're all exactly the same size, but you can also use a spoon.

 Put a little bit or powdered sugar into a small bowl.

Dip one side of the peanut butter ball into the powdered sugar, then roll between your hands to form a ball. Work quickly!  The heat from your hands will make the butter melt and make a mess.

 When all the balls are rolled into small balls, place the cookie sheets in the fridge several hours, up til overnight.  I know people who put them in the freezer.  This will speed up the process, but will also cause condensation to form, which can make the chocolate seize when the balls are dipped.

Combine the chopped chocolate and shortening in a small bowl.  The shortening helps the chocolate be extra smooth and shiny.  Heat in the microwave for 30 seconds.  Stir.  Continue, at 30-second intervals, until all the chocolate is melted.

Use a toothpick to dip individual peanut butter balls into the melted chocolate.  Place on parchment-lined baking sheets.  Don't worry about the hole in the top.  We'll fix this later.

Continue the dipping process until all are covered.

Dip the tines of a fork into the melted chocolate, and carefully fill the holes left from the toothpick.

For the finishing touch, load the fork with chocolate and drizzle it over the tops of the candy.

Hold at room temp until the chocolate is set, and you don't leave a mark when you touch them.  Store in an air-tight container at room temp for 1 week, or refrigerated up to 1 month.

Enjoy!