Shirazi Snicker Cheats

These were so decadent that I had 3 left to take to work the day after I made them. After sufficient setting time in the refrigerator, these really do taste a lot like Snickers and you can always work with the peanut butter/chocolate ratio to make it more or less nutty/chocolatey. Ally and I are both very fond of peanut butter and her appetite for it goes as far as having a peanut butter sandwich with a cheese
omelette, believe it or not, the sweet/salt balance is just yummy.

Bite Sized Snickers

2 cups (500 grams) creamy peanut butter

1/4 cup (57 grams) unsalted butter, room temperature

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioner’s sugar and mix until it has the consistency of a dough (add more sugar if necessary).Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

2 tablespoons (25 grams) shortening

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. Once all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store these in an airtight container for up to two weeks. Place in small fluted candy cups, they keep better this way. This batter makes about 40 pieces, depending on size.