Ingredients:

  • 1.5 cups creamy peanut butter
  • 0.5 cup unsalted butter, softened
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 3.25 cups confectioners' sugar, sifted
  • 12 oz semi sweet chocolate chips
  • 1 tbsp refined coconut oil

Instructions:

  1. Cream the fats. Place 1.5 cups creamy peanut butter and 0.5 cup unsalted butter in your mixer bowl. Beat for 3 minutes until the mixture is pale and light.
  2. Add aromatics. Mix in 1 tsp pure vanilla extract and 0.25 tsp fine sea salt.
  3. Incorporate sugar. Gradually add 3.25 cups sifted confectioners' sugar on low speed. Wait until the sugar is fully absorbed before adding more to prevent a dust cloud.
  4. Scoop the centers. Use a small scoop to portion the dough. Shape into smooth rounds by rolling them between your palms.
  5. Flash chill. Place the balls on a parchment lined sheet and freeze for 20 minutes. Chill until they are firm to the touch but not frozen solid.
  6. Prep the chocolate. Melt 12 oz semi sweet chocolate chips and 1 tbsp refined coconut oil together. Stir until the texture is silky and liquid.
  7. The mahogany dip. Insert a toothpick into a chilled ball and dip into the chocolate. Leave a small circle of peanut butter exposed at the top.
  8. Set the coating. Place the dipped candy back on the parchment. Remove the toothpick and smudge the hole closed with your finger.
  9. Final garnish. While the chocolate is still slightly tacky, add a tiny pinch of sea salt to the top. Wait for the chocolate to lose its sheen before moving them.
  10. Set the batch. Refrigerate for 40 minutes until the shells are completely hardened.