Ingredients

• One 16-ounce jar crunchy peanut butter
• 2 1/4 cups confectioners' sugar
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla
• 4 tablespoons coconut oil
• 16 ounces semisweet chocolate chips

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Instructions

1. For the peanut butter filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, confectioners' sugar, butter and vanilla. Mix on medium-low speed until creamy. Shape into 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours.
2. For the chocolate coating: In a heat-proof glass bowl set over a pot of simmering water, add the coconut oil and chocolate chips; melt together, stirring, until smooth and silky. Dip the peanut butter balls in the chocolate and place back on the parchment-lined baking sheet. Let cool until completely set, then refrigerate until ready to serve, up to 24 hours.