Sunday, January 19, 2020
Chocolate Peanut Butter Footballs: Tailgate Party!
CHOCOLATE PEANUT BUTTER FOOTBALLS
1-1/2 cup smooth peanut butter
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla
3 cups powdered sugar
12 ounces chocolate, chopped (or chocolate chips)
2 tablespoons shortening
White icing gel
Line baking sheet with waxed paper. Set aside.
Mix peanut butter, butter, and vanilla together in bowl.
Add one cup powdered sugar to creamy mixture, mixing well each time. By third cup of powdered sugar, mixture becomes hard to stir with spoon. Mix with hands.
Once all powdered sugar is incorporated into peanut butter mixture, start making balls.
Pinch off small amount and roll between hands to form small ball. Then shape into footballs.
Place peanut butter footballs on prepared wax paper on cookie sheet.
Once all balls are made, melt chocolate (double boiler or pot over pot with simmering water). Be sure to add shortening to chocolate –to make covering peanut butter balls with chocolate easier.
One at a time, dip peanut butter balls into melted chocolate. Lift ball out of chocolate with fork or candy dipper and put on waxed paper.
Once all peanut butter balls are coated, put cookie sheet in refrigerator for 15-20 minutes to harden.
Use icing gel to make laces on your football.
Allow to dry.