Peanut Butter Balls
Peanut Butter Balls
Ingredients
- 2 cups powdered sugar
- 1 cup peanut butter
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Dipping chocolate (milk, dark, or white, as preferred)
Instructions
- In a large bowl, combine melted butter and vanilla. Add peanut butter and mix until smooth.
- Gradually add powdered sugar and stir until the mixture forms a thick dough.
- Roll the dough into small balls and place them on a parchment-lined baking sheet.
- Freeze for 30 minutes to firm up.
- Melt your choice of chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Using a fork or toothpick, dip each ball into the melted chocolate, letting excess drip off. Place back on the parchment paper.
- Let the chocolate set at room temperature or refrigerate until firm.
Peppermint Bark
Ingredients
- 1 bag (12 oz) dark or milk chocolate chips
- 1 bag (12 oz) white chocolate chips
- ½ teaspoon peppermint extract
- Crushed peppermint candies (or candy canes)
Instructions
- Melt the dark or milk chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
- Spread the melted chocolate evenly on a parchment-lined baking sheet. Let it cool and harden slightly.
- Melt the white chocolate chips in the same manner. Stir in the peppermint extract.
- Spread the white chocolate over the hardened dark/milk chocolate layer.
- Sprinkle crushed peppermint candies over the top while the white chocolate is still soft.
- Let the bark set at room temperature or in the fridge. Once firm, break it into pieces and enjoy!
Butterfinger Candy Bars
Ingredients
- 3 cups candy corn
- 2 cups peanut butter (smooth or chunky)
- Dipping chocolate (milk or dark, as preferred)
Instructions
- Melt the candy corn in a microwave-safe bowl, heating in 30-second intervals and stirring until fully melted.
- Add the peanut butter to the melted candy corn and mix thoroughly. The mixture will be thick.
- Spread the mixture onto a parchment-lined surface, flattening it into an even layer about ½-inch thick.
- Allow it to cool completely, then cut it into bars or bite-sized pieces.
- Melt the dipping chocolate in a microwave-safe bowl. Dip each candy piece into the chocolate, coating evenly.
- Place the dipped candies on parchment paper and let the chocolate set.
Storage Tips
- Peanut Butter Balls & Butterfinger Bars: Store in an airtight container in the refrigerator for up to 2 weeks.
- Peppermint Bark: Store in a cool, dry place for up to 2 weeks, or refrigerate for extended freshness.
Enjoy these easy and delightful treats that bring Christmas magic to every bite!