Two things. We used an all natural peanut butter (Kirkland natural PB, creamy) and they were super bland until we added a generous amount of salt: probably about 2 TBSP. So for any of you out there who, like me, care about the hydrogenated nature of JIF, Skippy, etc. PBs but still love sugary, buttery peanut butter chocolate goodness.... don't forget to taste the peanut butter mixture before rolling and freezing! The second point: I used a little more than 5 cups of sugar instead of the full 6. I really don't think THAT much sugar is necessary, but to each his/her own.
These are seriously delicious - everyone who ate them said that they were like a way more delicious version of Reese's cups. I made sure to take the balls out of the freezer once the chocolate was nice and hot, and had almost no trouble with dipping. I added a bit of canola/olive/grapeseed blend oil to my chocolate at one point, which didn't seem to affect the taste at all. I used parchment paper and aluminum instead of wax, and both seem to work okay as well.
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Two things. We used an all natural peanut butter (Kirkland natural PB, creamy) and they were...