And Petty's been strangely relaxing lately, like a drug.
So this is my edible ode to the 70's rocker.
Actually, it's Martha Stewart's recipe, with a few tweaks. But I did give it a sweet new name.
Then all of those little balls of peanut butter bliss get covered in melted chocolate.
This is now my favorite peanut butter dessert.
I'm sort of obsessed with peanut butter. It's hard to have it in the house. Armed with a spoon, I'm usually able to convince myself that those few grams of protein in every tablespoon somehow make up for everything else in the jar's indulgent depths.
And then I indulge.
However, despite my love of peanut butter, I haven't found many desserts that can handle its sheer awesomeness.
Either the peanut butter is buried under a package of cream cheese, a ton of sugar or both, or the texture of the cookie or cake is all wrong.
Whip it together one night and see if you don't eat two or three or eight.
adapted from Martha Stewart
- 1/2 cup creamy peanut butter
- 1/4 cup plus 1 tablespoon confectioners' sugar
- 1 tablespoon unsalted butter, at room temperature
- 1 cup crushed pretzels
- about 1 cup chocolate chips or chopped chocolate (I used about 3/4 cup Hershey's special dark chocolate chips and 1 Hershey's milk chocolate bar)
- sea salt, for sprinkling
Line a baking sheet with foil.
In a small bowl, mix together peanut butter, butter and confectioners' sugar until smooth. Stir in pretzel pieces. Form filling into tablespoon-sized balls and place on foil-lined baking sheet. (If the peanut butter mixture is too soft to form balls, pop the mixture into the freezer for a few minutes to allow it to firm up a little first. My balls were more like rounded mounds.)
Chill peanut butter balls in freezer for 30 minutes.
Carefully melt chocolate in microwave, stirring every 15 t0 20 seconds, until smooth.
Dip peanut butter balls in melted chocolate and place back on pan. Sprinkle a tiny bit of sea salt on each ball. Chill the pan of chocolate-covered balls in freezer or refrigerator until chocolate is set. Store in refrigerator.