Peanut butter, malt and chocolate, it doesn’t get any better than that!
Peanut butter, malt and chocolate, it doesn’t get any better than that!
1/4 cup butter, softened to room temp.
1 and 1/2 cups creamy peanut butter (best not to use natural)
2 cups Soda Fountain Malted Milk Powder
1 and 1/2 cups powdered sugar (confectioners sugar)
1 teaspoon vanilla extract
12 ounces bag of semi-sweet or milk chocolate chips
2 Tablespoons of Coconut Oil
Sea salt (coarse)
3/4 cup white chocolate chips
Food dye – ONE drop of blue or green or red
In a large mixing bowl, cream together butter and peanut butter until smooth.
Slowly add malt powder and powdered sugar along with the vanilla extract. Dough will be crumbly. If it is still too creamy, add more powdered sugar.
Line a cookie sheet with parchment paper.
Take a tablespoon of dough and shape it into a ball. If too crumbly, then mix in 1 Tablespoon of water and blend on low speed.
Place each dough ball onto parchment paper cookie sheet. Each should be about 2 inches apart.
Then place cookie sheet in refrigerator for about 1 hour so dough hardens.
In a microwave, melt the chocolate chips and coconut oil. Heat in 30 second intervals and stir between each interval. Once chocolate is completely melted, then dip each chilled ball into melted chocolate.
In another microwave safe bowl, melt 3/4 cup of white chocolate chips with a teaspoon of coconut oil. Stir every 20 seconds until white chocolate is melted. Put only ONE drop of food coloring. Drizzle over each chocolate ball. top with a M & M.
Store in the refrigerator.
507 PINE ST. P.O. BOX 529 COLFAX, WI 54730
