While the bites chill, it’s time for the chocolate coating! I melt the semi-sweet chocolate chips in a microwave-safe bowl, adding a teaspoon of coconut oil to give it that perfect dip. I always microwave in short bursts to prevent burning, stirring regularly. Once the chocolate is smooth and glossy, I’m ready for the fun part: dipping each chilled peanut butter ball into the melted chocolate! Make sure to coat them well—this is what gives them that beautiful, shiny finish. After coating, I return them to the baking sheet and keep them in the fridge until set.
Pro Tips for Best Results
I tested this recipe three different ways to find my favorite method, and I can’t stress enough how important it is to use creamy peanut butter. Trust me, crunchy peanut butter changes the texture completely. You want that smooth, melt-in-your-mouth experience that creamy peanut butter delivers.
Another thing I learned is to never skip the coconut oil when melting the chocolate! It’s a game-changer for achieving a thin and sleek coating. I neglected to add it once, thinking it wouldn’t matter, and my chocolate ended up clumpy and hard to work with.
Finally, if you’re a little short on time, you can always skip the rolling and just press the mixture into a lined baking dish, chill, and cut into squares. I’ve done this when I was in a rush, and while it’s less fun, it still turns out delicious.
Common Mistakes to Avoid
I made this mistake the first time—don’t do what I did and skimp on chilling the bites before dipping! If you dip them while they’re still warm, they tend to lose their shape. In my eagerness, I thought I could speed up the process, but the result was a melted mess. (See the next page below to continue…)