Peanut Butter Bombs

These are yummy, but I like Buckeye Balls better because they're a little easier to make.

½ cup sugar
3 Tbsp water
1 Tbsp soy margarine
1/3 tsp salt
½ cup smooth unsalted peanut butter
¼ cup peanuts
1 cup dairy-free semi-sweet chocolate chips
1 1/2 Tbsp vegetable shortening

First fill a large bowl with ice water to dunk the saucepan in after the mixture caramelizes to stop caramelizing. Make sure the bowl is larger than your saucepan. This can also be used to cool off your hand if you get hot caramel splashed on it.

Place the sugar, water, margarine, and salt in a small saucepan and place over medium-low heat, stirring occasionally, until a candy thermometer registers 230 degrees F. Dunk the saucepan into the ice water for about 10 seconds. Remove from heat and carefully whisk in the peanut butter until smooth. Transfer the mixture to a mixing bowl and place it in the freezer for about 15 minutes.

Line a cookie sheet with parchment or wax paper. Remove the peanut butter mixture from the freezer and knead it on a clean surface for one minute so it becomes smooth and elastic. Form it into 1-inch balls by rolling a piece of it in between the palm of your hands in a circular motion. Set these pieces on the cookie sheet and place it back into the freezer for about an hour.

Place the peanuts in a food processor and pulse them until they resemble breadcrumbs.

Using a double boiler, melt the chocolate and shortening, stirring constantly until there are no more solid chocolate pieces. Using a toothpick, cover each ball with chocolate and sprinkle with peanut pieces. Enjoy!