1 jar 18 oz peanut butter 1 bag 16 oz powder sugar 1/4 cup butter 1 package chocolate almond bark
In a large bowl, stir together the peanut butter, powdered sugar and melted butter until the mixture is crumbly. The recipe says stir until crumbly -- however, I decided to skip that step and move to the fun part of incorporating the ingredients with my hand until the peanut butter filling was silky smooth.
While the peanut butter balls chill in the freezer, melt the chocolate in the microwave at 50% power in a microwave safe bowl that is deep enough for dipping. I melted the blocks of chocolate bark a little at a time, stirring at 45 second intervals until smooth.
Remove the baking sheet from the freezer.
I would normally recommend the toothpick technique for dipping, but it didn't work too well for me this time. So instead of a toothpick or wooden skewer, I coated each peanut butter ball in the chocolate bowl and scooped them out using a spoon. Place onto baking tray lined with foil -- I used the same pan. The chocolate will set fast so it's best to work rather quickly. Swirl chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate has completely dried.
I made these following dinner and after hearing that they were ready, my husband sprung off the couch to taste test -- because you know, anything with chocolate and peanut needs an engineer for a quality control check. He took one bite and his face lit up. His reaction, "YUMMM! This recipe needs become a family tradition." The final verdict on no-bake chocolate peanut butter balls? Way better than your average, store-bought Peanut Butter Cup candies. I don't think I will ever buy another Reese's ever again after trying these. They were super simple (no-bake, hallelujah!) and only 4 ingredients. That's a win all the way around!