When I first set out to make these, I wasnted to make a homemade version of Reese’s peanut butter eggs, like the ones they sell at Easter time. Instead of shaping the peanut butter like an egg, I thought it would be more appropriate to make them look like shamrocks for St. Patrick’s Day. That worked pretty well, only the shamrocks were a little too big, and ended up getting wobbly when I dipped them in the chocolate. I broke them up for the picture, but for the recipe, I suggest cutting the peanut butter into small squares. This makes it easier to dip in the chocolate.
Chocolate Peanut Butter Squares
1/2 cup peanut butter (I use Skippy All Natural Creamy)
1/2 cup confectioner’s sugar
1/2 teaspoon pure vanilla extract
6 ounces of semisweet chocolate chips, about 1 cup (I use Guittard or Ghirardelli.)
1. Stir all ingredients until well blended. (If it is too difficult to stir, 10-20 seconds in the microwave will soften up the peanut butter.) Form into a ball.
2. Place mixture on parchment paper and roll out to 1/2 an inch thickness. Cut into 1 inch squares. Place on parchment paper, and refrigerate while you melt the chocolate.
3. In a microwave safe bowl, microwave half of the chocolate chips at thirty second intervals until fully melted. Stir in remainder of chips. Continue to stir until the new chips are almost melted. Microwave for 10-20 more to ensure all chocolate is fully melted and a smooth, flowing consistency. Use a fork to dip the squares in chocolate. Set on parchment paper. Refrigerate until the chocolate sets.