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PEANUT BUTTER BALLS
1 cup JIF creamy peanut butter
6 tablespoons butter, softened
2 cups powdered sugar
2 cups semi-sweet chocolate chips* see note
1 tablespoon coconut oil (optional)
Sprinkles (optional)

• Cream together the butter and peanut butter.
• Add powdered sugar, beating until fully combined.
• Refrigerate mixture 15-20 minutes to firm up.
• Roll mixture into 1 inch balls and place on baking sheet.
• Cover and return to fridge or even the freezer for 15-20 minutes.
• Melt together the chocolate chips and coconut oil until smooth.
• Coat each peanut butter ball in the chocolate and place on wax paper to harden.
• If using sprinkles, be sure to add them while the chocolate is wet enough for them to stick.
• Keep refrigerated.

NOTE: IF available, almond bark is a much simpler way to coat these. You also do NOT need the coconut oil if using the almond bark.