These footballs will be kicking it at your Superbowl Party! Reese's Peanut Butter Cup copy-cat recipe! Yum!!!
Author: Kim Lange
1cupcreamy peanut butter
¼cuplight brown sugar
1 3/4cupspowdered sugar, add more if needed
1cupmilk chocolate chips
1cupsemi-sweet chocolate chips
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.
I noticed when I use Jif I need more powdered sugar (2 cups) with Skippy I used 1 3/4 cup powdered sugar.