- peanut butter - 1 glass
- butter - 8 Art. spoons
- vanilla extract - 1 st. a spoon
- powdered sugar - 3 cups
- dark chocolate - 500 grams
1. Fold 2 baking sheets with parchment paper. Mix together the peanut butter, butter and vanilla extract with a mixer at medium speed. Add the powdered sugar gradually until the mixture turns into a dough, from which you can sculpt. Add a glass of sugar if necessary. Remove the dough from the mixer. 2. Use a teaspoon to make peanut butter balls and put them on a baking tray. Use your hands to roll up smooth balls with a diameter of 3 cm. Insert a toothpick into each ball. It will serve as a pen. When we will dip the ball into the chocolate. Cool the balls for 20 minutes. 3. Melt the chocolate. Holding each ball with a toothpick, dunk it into the chocolate. The top of the ball should not be covered with chocolate. Place on a baking tray. Remove the toothpicks, level the surface so that the puncture site is not visible. 4. Allow the chocolate to freeze. Store at room temperature in sealed pouches.
Servings: 8