Home-made Chocolate Peanut Butter Cup Footballs

Win the Day with these Home-made Chocolate Peanut Butter Cup Footballs!

Superbowl is this weekend and you could make these chocolate covered peanut butter cups for your Superbowl party!

It’s not a Superbowl party without some sweet treats!  Gahhh!!!  That would be a complete fumble!

These sporty footballs are no-bake and taste just like Reese’s Peanut Butter Cups, maybe a little better. Shh… But it’s just something about home-made.  It’s the best!

If you have football cookie cutters, that would work well to get those perfect football shapes you are going for.

If you don’t, don’t fret!  I just used a circle cookie cutter to cut out my shapes and then pinched the ends together and shaped them a little further to look like footballs.  They turned out pretty good!

I got 16 party footballs out of this recipe, but you could make them smaller and get more cute mini footballs, so it’s up to you what will work for your needs.  You can always make more.  These took about 5 minutes to shape out.

I like putting them in the freeze after I cut them out and let them firm up about 5 minutes before dipping them in the chocolate.  Then after I dip them, I put them back in the freezer for another 5 minutes for the chocolate to firm.

Then pipe the frosting on top for the football to get that adorable football stitching.  This is the same recipe I used on these Home-made Chocolate Peanut Butter Eggs for Easter Time.

Print Recipe

Home-made Chocolate Peanut Butter Footballs

These footballs will be kicking it at your Superbowl Party! Reese's Peanut Butter Cup copy-cat recipe! Yum!!!

Author: Kim Lange

Ingredients

Footballs

• 1 cup creamy peanut butter
• ¼ cup unsalted butter
• ¼ cup light brown sugar
• 1 3/4 cups powdered sugar , add more if needed
• dash salt optional

Chocolate Shell

• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 2 tablespoons vegetable shortening

Stitching

• Vanilla Frosting

Instructions

• Line a baking sheet with wax paper and set aside.
• In a medium saucepan over medium heat, combine the peanut butter, butter, and brown sugar and heat until melted stirring constantly. Mixture will bubble, so make sure you keep stirring. Remove from the heat.
• Working quickly, add the powdered sugar a little at a time, mixing until completely combined with the peanut butter mixture.
• 2 Options: Using a tablespoon ice cream scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into footballs or you can roll out your peanut butter dough about 1/2 inch thick and let cool a little so the peanut butter sets up a little, then use a football or round cookie cutter to make football shapes. If using a round cookie cutter, just smush the 2 opposite sides of the circle together and shape to resemble a football.
• Place footballs on the baking sheet and refrigerate to allow them to set for about 30 minutes. If you're in a hurry, you could place them in the freeze for 5 - 10 minutes.
• Once the footballs are set, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so.
• Use a long-tined fork to flip each peanut butter football when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper.
• Decorate the footballs with some piped frosting to resemble the stitching on a football.
• Return the chocolate-covered peanut butter footballs to the refrigerator to allow the chocolate to set, about 30 minutes.
• Store in the refrigerator in an airtight container until ready to serve.

Notes

I noticed when I use Jif I need more powdered sugar (2 cups) with Skippy I used 1 3/4 cup powdered sugar.