Instructions:
Prepare the Filling:
In a large mixing bowl, beat together the peanut butter and softened butter until smooth and well combined.
Add the powdered sugar, vanilla extract, and salt. Mix until fully incorporated and the mixture is smooth and thick.
Form the Truffles:
Using a small cookie scoop or a spoon, scoop out small amounts of the peanut butter mixture and roll them into balls about 1 inch in diameter.
Place the peanut butter balls on a baking sheet lined with parchment paper.
Freeze the peanut butter balls for about 30 minutes, or until firm.
Melt the Chocolate:
In a microwave-safe bowl, combine the chocolate chips and vegetable shortening (if using).
Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Coat the Truffles:
Using a fork or dipping tool, dip each peanut butter ball into the melted chocolate, making sure it is fully coated.
Allow any excess chocolate to drip off before placing the truffle back onto the parchment-lined baking sheet.
If desired, sprinkle each truffle with a pinch of sea salt or chopped peanuts while the chocolate is still wet.
Set the Truffles:
Once all the truffles are coated, place the baking sheet in the refrigerator to let the chocolate set completely, about 20-30 minutes.
Serve:
Once the chocolate is set, transfer the truffles to an airtight container. Store in the refrigerator until ready to serve.
Enjoy these decaden
