Skrewball Whiskey Peanut Butter Balls (Print Version)
Creamy peanut butter, Skrewball whiskey, and chocolate combine for irresistible bite-sized treats.
# Ingredients:
01 -
10 ounces shortbread cookies (Lorna Doone brand recommended)
02 -
¾ cup powdered sugar
03 -
8 ounces cream cheese, softened to room temperature
04 -
¼ cup Skrewball peanut butter-flavored whiskey
05 -
16 ounces milk chocolate melting discs (Ghirardelli brand recommended)
06 -
4 ounces Reese’s peanut butter baking chips
07 -
1 teaspoon coconut oil
# Directions:
01 -
Line 2 baking sheets with parchment paper or silicone mats, and set aside.
02 -
In a food processor, add the shortbread cookies and powdered sugar. Pulse for 30 seconds to 1 minute, or until fine crumbs form.
03 -
Add softened cream cheese and Skrewball whiskey to the food processor. Pulse for an additional 20-30 seconds until smooth and well combined.
04 -
Use a 1½-inch cookie scoop to portion out level scoops of the mixture onto one of the prepared baking sheets. Repeat until all the mixture is used.
05 -
Refrigerate the tray for approximately 5 hours, or until the mixture is firm enough to roll and coat.
06 -
Roll each portion in your hands to form smooth balls. Return the tray to the refrigerator to keep the balls cold while preparing the chocolate.
07 -
In a microwave-safe bowl, melt milk chocolate discs by microwaving on high for 1 minute. Stir, then continue melting in 30-second intervals, stirring after each, until smooth. Do not overheat.
08 -
Dip each whiskey ball into the melted chocolate using a fork. Tap the fork against the bowl to remove excess chocolate, then place the coated ball onto the second prepared baking sheet.
09 -
Melt peanut butter chips with coconut oil in a microwave-safe bowl. Heat for 1 minute at 50-60% power, stir, then continue heating in 30-second intervals, stirring until smooth.
10 -
Transfer the melted peanut butter mixture to a piping bag. Drizzle over the tops of the chocolate-coated whiskey balls in a decorative pattern.
11 -
Refrigerate the tray for 15 minutes to allow the chocolate and peanut butter to firm before serving.
# Notes:
01 -
Ensure cream cheese is softened to room temperature to avoid lumps in the mixture.
02 -
Do not overheat the chocolate to prevent seizing or burning.
03 -
Using cold whiskey balls makes them easier to dip in chocolate.
04 -
Use Reese’s peanut butter baking chips, not Reese’s Pieces candies.