Chocolate-Covered Peanut Butter Blobs

The original recipe for these called them peanut butter Easter eggs, but since it’s not Easter and making these into egg shapes seemed like a waste of time, I’m going to just call them chocolate-covered peanut butter blobs. None of mine were the same size, nor shape. So much for uniformity.

These were easy to make, but there is one part of making these that is infuriating: my lack of ability to properly temper chocolate. Granted, the recipe didn’t call for tempering, but it should have because tempering chocolate would make these look shiny and delicious. More important, tempered chocolate is less likely to melt when you touch it. And because I made these with milk chocolate, tempering was even more important.

Yes, one can buy chocolate tempering machines, but most units of decent quality are in excess of $300, and I have a hard time spending that much money for another kitchen appliance that will go largely unused.

Anyway, here’s the recipe that I used. There’s not a lot of room for changes, so I did what the original author did.

What you’ll need:

• 1.25 cups (315g) crunchy peanut butter
• 3 cups (375g) powdered sugar
• 3T (42g) unsalted butter, melted
• 1t vanilla extract—the real stuff is better than the fake
• 3T milk
• 16 oz (460g) chocolate of your favorite type, coarsely chopped
• 1 tablespoon vegetable oil

What to do:

Heat the peanut butter in a microwave-safe bowl for 20-50 seconds until it’s pourable. It’s best to do this in 10-second increments to prevent peanut butter explosions. 

In a large mixing bowl, mix the sugar, peanut butter, melted butter, and vanilla until combined.

Add the milk and mix until a crumbly dough forms. Add more milk if the mixture is too crumbly.

Shape the mixture into whatever shapes and sizes work for you. Probably nothing bigger than a ping-pong ball is best. Place the pieces on parchment paper-lined baking sheet and freeze them for about 30 minutes.

Melt the chocolate in whatever manner works best for you. If you can temper it, all the better. You’re a more skilled and patient cook than I am!

Dip each piece into the chocolate and return it (them) back to the lined baking sheet.

When they’re all dipped, refrigerate to set the chocolate.

Note that these taste much better at room temperature than refrigerated.