Chocolate Covered Peanut Butter Balls

Combine peanut butters, powdered sugar, egg yolks and vanilla. Knead well to mix.

Spoon out thumb-sized portions and roll them into balls. Place onto a waxed paper or foil-lined cookie sheet. Don’t overwork the balls or they’ll start to crack. Refrigerate for at least 30 minutes.

Heat candy melts in a double boiler until smooth. Dip each ball into the melted “chocolate” and remove with a fork. Place back on the lined cookie sheet and allow the covering to harden. You can pop them back in the fridge to speed up the hardening process.

Place individual peanut butter balls in small candy cups and package for gift giving! This recipe will make anywhere from 30 to 50 individual candies, depending on how small you roll the balls.

My daughter and I make these every Christmas for friends and family. Enjoy!