Ingredients:
1 1/2 cup creamy peanut butter
1/2 cup butter at room temp.
1 tsp. vanilla (Madagascar)
16 oz. powder sugar (1/2 bag)
1/2 bag chocolate chips
2 tbsp. crisco
Picture:
Directions:
Mix with hands until creamy. Refrigerate 1 hour then make into 3/4" balls. Bigger is fine too if that's what you prefer. Melt 1/2 bag of chocolate chips and 2 tbsp. crisco. Stir every 30 seconds until all chips are melted. Then dip the balls in the chocolate covering it half way up. I usually do this with a tooth pick. It leaves a hole in the top so when your done you can drizzle a bit more chocolate on top. Keep refrigerated.
~These look really nice put into mini candy cups.
~Enjoy~
Additional Pics:
Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!
