How to Coat the Peanut Butter Balls:
- Melt the chocolate after you’ve finished making all of your balls. Although using a double boiler is my preferred method, you can also just place a metal or glass bowl on top of a saucepan that has about an inch of water in it if you don’t have one. The steam will heat up your dish and start melting your chocolate as the water in the pot gets hotter.
- It will be much simpler to cover your peanut butter balls with chocolate if you remember to add the shortening to your chocolate.
- Then, put each peanut butter ball into the melted chocolate chips one at a time. With the aid of a fork, remove the milk chocolate ball from the container, letting the excess drop off before moving the object on the waxed paper.
- Put the baking sheet in the refrigerator for 15 to 30 minutes to help the chocolate solidify after you’ve covered all of your peanut butter balls in chocolate.
Tips for This Recipe:
- Before dipping, make sure the peanut butter balls are frozen. This will prevent the balls from disintegrating.
- To get the extra chocolate to drip from the fork, dip the balls into it using a fork.
- Chocolate should not be overcooked. The chocolate coating on these peanut butter balls will become clumpy and uneven if it is overcooked.
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