1 cup peanut butter
2 tablespoons unsalted butter
2 cups chopped wafer cookies (this was my substitution, which actually worked out really well!)
1/4 cup icing sugar
200 grams milk chocolate
1 tablespoon vegetable oil
Add the peanut butter and butter to a small sauce pan over medium heat, and stir occasionally until melted. Meanwhile, combine the wafer cookies, icing sugar, and flour in a large mixing bowl.
Add the melted butters to the dry ingredients, and stir until combined. Scoop the mixture with a tablespoon scoop, and roll into balls. Place on parchment-lined sheets or plates, and refrigerate for 30 minutes.
Melt the chocolate in a double boiler, and stir in the vegetable oil. Remove the balls from the fridge, and begin dipping. I use these Wilton dipping tools, but you could easily use a fork. Once coated, drop the balls onto a parchment sheet, and add a few sprinkles. Return them to the fridge until the chocolate coating is set (if you can resist for that long).
© Half-Baked by Liz
*See related blog post here.