Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine the softened cream cheese, creamy peanut butter, and vanilla extract. Using an electric mixer or whisk, blend until smooth and creamy.
- Gradually add the powdered sugar and crushed pretzels to the peanut butter mixture. Mix until fully combined. Stir in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. Chilling makes the mixture easier to handle.
- Once chilled, use a cookie scoop or tablespoon to portion out the mixture. Roll each portion into a ball, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- In a double boiler or microwave, melt the chocolate candy coating according to the package instructions. Stir until smooth and free of lumps.
- Using a fork or dipping tool, dip each peanut butter ball into the melted chocolate, allowing any excess to drip off. Place the coated balls back on the parchment-lined baking sheet.
- If desired, sprinkle chocolate sprinkles, crushed peanuts, or crushed pretzels while the chocolate is still wet to add some extra flair.
- Transfer the baking sheet to the refrigerator and let the chocolate coating set for at least 30 minutes before serving.
Notes
- For a fun twist, try using flavored peanut butter, like chocolate or honey.
- These balls can be made ahead of time and stored in the fridge for up to a week.
- Freeze these treats for up to three months in an airtight container.