Teddie Peanut Butter Truffles

1/2 cup (1 stick) of butter, room temperature
3/4 cup of Smooth Teddie peanut butter
1/2 teaspoon of vanilla extract
3 cups of confectioner’s sugar
12 ounces of semi-sweet chocolate (chips or chopped bars)
1 teaspoon vegetable oil
1/8 teaspoon salt (omit if using salted butter)
1-2 tablespoons of water
Sprinkles and extra Teddie for topping

Line a rimmed baking sheet with parchment paper.
Beat the butter and Teddie peanut butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the vanilla extract, salt (if using), and confectioner’s sugar and beat on low for 2 minutes, or until everything is combined. Slowly add the water, one tablespoon at a time, until the mixture comes together and is sticky.
Using your hands, roll the dough into 1-inch balls (about one tablespoon of dough each) and place onto the prepared baking sheet.
Place the truffles in the refrigerator for at least one hour.
On the stove or in the microwave, melt the chocolate and oil, stirring frequently so it doesn’t burn. Remove from heat and let the chocolate slightly cool.
Get your peanut butter truffles from the refrigerator. One at a time, submerge the balls into the chocolate and carefully remove using a fork.
Place the coated balls back onto the baking sheet and top with an extra drizzle of Teddie and sprinkles.
Refrigerate the Teddie Peanut Butter Truffles for at least 30 minutes before enjoying. The perfect gift for your friends and family! Store in an airtight container in the refrigerator for up to 2 weeks.

SERVINGS: 35 balls