Gluten-Free Chocolate-Dipped Peanut Butter Balls

By The Canadian Living Test Kitchen

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Gluten-Free Chocolate-Dipped Peanut Butter BallsGluten-free icing sugar is available at health food and bulk food stores. Look for natural peanut butter that's made from peanuts only or for brands that have no icing sugar added. Stir the peanut butter well before using because the oil rises to the top.1 user reviews.

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This recipe makes 54 servings

Nutritional Info
Per ball: about	-
cal	8484 cal
pro	2 g2g pro
total fat	6 g6g total fat
sat. fat	2 g2g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	3 mg3mg chol
sodium	44 mg44mg sodium
% RDI:	-
iron	11 iron
vit A	11 vit A
folate	33 folate

Gluten-free icing sugar is available at health food and bulk food stores. Look for natural peanut butter that's made from peanuts only or for brands that have no icing sugar added. Stir the peanut butter well before using because the oil rises to the top.

Ingredients

1-1/2 cups smooth peanut butter 1-1/2 1-1/2cups cupssmooth peanut butter
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
2 cups gluten-free icing sugar 2 2cups cupsgluten-free icing sugar
5 oz semisweet chocolate , chopped5 5oz ozsemisweet chocolate or bittersweet chocolate, chopped
2 tsp shortening 2 2tsp tspshortening
1/4 cup peanut butter chips 1/4 1/4cup cuppeanut butter chips

Preparation

Line large rimmed baking sheet with parchment or waxed paper; set aside.

In heatproof bowl over saucepan of simmering water, melt peanut butter with butter. Stir in vanilla. Add icing sugar, stirring until smooth and thickened. Let stand until cool enough to handle, about 5 minutes.

Roll dough by rounded teaspoonfuls (5 mL) into balls; place balls on prepared pan. Refrigerate until dough is firm, about 30 minutes.

Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt semisweet chocolate with shortening. Skewer each peanut butter ball with toothpick; dip into chocolate mixture and place on prepared pan. Refrigerate until firm, about 30 minutes.

In microwaveable dish or saucepan, melt peanut butter chips; drizzle over balls. Let stand until set. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 2 weeks.)

Source : Canadian Living Magazine: December 2003