Make a double batch and share one of them. A nice peanut butter sweet is loved by everybody. This is an ancient recipe that is far superior to Reese’s Peanut Butter Cups!
INGREDIENTS
1 1/2 cups creamy peanut butter
1/2 cup soft butter
1 teaspoon vanilla
3 cups powdered sugar
12 oz bag of chocolate chips
2 tablespoons ghee
INSTRUCTIONS
Using a hand mixer, cream the peanut butter and butter together in a mixing basin.
Slowly drizzle in the powdered sugar until well mixed. Pour in the vanilla extract.
Spray a large cookie sheet with nonstick spray and line it with wax paper.
Make a ball with a spoonful of the peanut butter mixture. Place the cookies on a cookie sheet. Continue until you’ve used up all of the peanut butter mixtures.
Refrigerate for 20 minutes or until the mixture has firm.
Melt the melting wafers in a microwave-safe dish for 30 seconds. Stir, and if the chocolate isn’t entirely melted, add another 10 seconds, stir, and repeat as needed. (Melting instructions can also be found on the packaging.)
Take the peanut butter balls out of the fridge. Dip one ball at a time into the chocolate with a toothpick until completely coated. Return to the cookie sheet that has been lined. Allow until complete hardening before serving.
Keep refrigerated for up to 5 days in an airtight container.
