Gluten-Free Chocolate-Dipped Peanut Butter Balls
This recipe makes 54 servings
Nutritional Info |
|
|---|---|
| Per ball: about | - |
| cal | 84 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 3 mg |
| sodium | 44 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| folate | 3 |
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
- 1/4 cup butter, softened
- 1/2 tsp vanilla
- 2 cups gluten-free icing sugar
- 5 oz semisweet chocolate or bittersweet chocolate, chopped
- 2 tsp shortening
- 1/4 cup peanut 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
- Keywords : Dessert; Gluten-free; Peanut butter; Chocolate; Butter; Vanilla;
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