Chocolate Covered Peanut Butter

1. Combine butter and peanut butter in a large pot. Melt over medium heat. Stir semi-frequently so that the peanut butter doesn’t burn.

2. Transfer to an extra large bowl and add vanilla.

3. Once fully incorporated slowly add in the 2 pounds of powdered sugar.

4. Combine until all of the powdered sugar is fully incorporated.

5. Spread out on a parchment lined cookie sheet and top with another piece of parchment paper.

6. Using pressure and a rolling pin, roll out peanut butter mix (keep top sheet of parchment on when doing this) until even, smooth and compacted.

7. Pop in the fridge for 2 hours or overnight.

8. Remove from the refrigerator and remove top sheet of parchment paper.

9. In a small bowl put the 1 cup of powdered sugar and coat your cookie cutter.

10. Using medium pressure begin to cut out shapes.

11. Place shapes on a separate lined cookie sheet. Dust off any excess powdered sugar.

12. Pop into freezer for 10-15 minutes.

13. Meanwhile melt chocolate over a double boiler. Stirring until smooth.

14. Remove peanut butter shapes and coat bottom with chocolate using a rubber brush. Pop back into freezer for 10 minutes and then do the same for the top. Add sprinkles if desired.

15. Using a clean paint brush, paint the sides with the melted chocolate.

16. Store in fridge when not in your mouth.

**Now a shortcut that I realized after doing my very last one was to dip half of the heart into the chocolate then freeze and then dip the other half.**