1. Ingredients
    • 1 cup creamy peanut butter
    • 2 tbsp softened butter
    • 1½ cups powdered sugar
    • 1 tsp vanilla essence
    • 250 g milk chocolate or compound chocolate
    • 1 tsp coconut oil (optional, for smoother coating)
    Method
    1. Make the filling: Mix peanut butter, butter, and vanilla. Add powdered sugar gradually until a firm, smooth dough forms.
    2. Shape: Roll into small balls and place on a lined tray.
    3. Chill: Refrigerate for 20–30 minutes until firm.
    4. Melt chocolate: Melt chocolate in the microwave in 20-second intervals, stirring each time. Mix in coconut oil if needed.
    5. Coat: Dip each ball into melted chocolate, cover completely, and lift out with a fork.
    6. Set: Place on baking paper and refrigerate for 15–20 minutes until the chocolate hardens.
    Tips
    • For a softer, fudge-like center, add 1–2 tbsp extra peanut butter.
    • For a firmer center, add more powdered sugar.
    • Store in an airtight container in the refrigerator for up to 1 week.
    Note: The pictured chocolates appear to have a pale, creamy center. If you want that bakery-style texture without a strong peanut flavor, replace the peanut butter with 200 g white chocolate and 100 g milk powder, adjusting the mixture until firm enough to roll.