If you’re not allergic to peanuts, chances are you enjoy the famous peanut butter cups Reese’s makes.  How can you go wrong, chocolate covered peanut butter and sugar?  This version is easy to make (although a bit time consuming), great for holiday parties or just anytime you want a treat!

Ingredients Needed:

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 -3 cups confectioners’ sugar
  • 3 ounces semi-sweet chocolate chips
  • 3 ounces milk chocolate chips
  • 2 tablespoons shortening

What to Do:

  1. In a large bowl,  mix peanut butter, butter, vanilla, and confectioners’ sugar to form a stiff dough. You can start with a spoon but you’ll need to really get in there with your hands to mix it completely!
  2. Line a cookie sheet with wax paper.
  3. Shape dough into balls using about 2 teaspoons of dough for each ball. Place on prepared pan, and put in the freezer while you do the next step.
  4. Melt shortening and chocolate together.  I find a crockpot is the easiest way to do this, but some people prefer to place a metal pan over a pot of boiling water.  Stir occasionally until smooth.  If you’re using a crockpot you can put it on the “warm” or “low” setting to keep it liquid and smooth. If using the metal pan over boiling water, remove from heat.
  5. Remove balls from freezer. Insert a wooden toothpick into a ball, and dip into melted chocolate. You can completely cover the ball or leave some peanut butter showing at the top (which would make the candy a “buckeye”)
  6. Return chocolate covered peanut butter ball to wax paper,  and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

This recipe will make about 30 balls.  You can freeze the finished candy – so don’t be afraid to double or triple the recipe so you have a lot on hand for those moments when you just need something sweet!  In fact, you can eat them right out of the freezer.